Production and evaluation of some extruded food products using spirulina algae

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

Utilization of Sprulina Algae to Improve the Nutritional Value of Kiwifruits and Cantaloupe Nectar Blends

Nutritional and Biological evaluation of using Spirulina algae as anew source of protein

Statistical Optimization of Total Fatty Acids and Protein Content in Spirulina platensis Biomass.

EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

CHEMICAL AND TECHNOLOGICAL STUDIES ON MICRO ALGAE EXTRACTS AND ITS UTILIZATION IN SOME FOOD PRODUCTS. 1-CHEMICAL, BIOCHEMICAL CHARACTERISTICS AND NUTRITIONAL VALUE OF SPIRULINA AL

Enhancing the Nutritional Value and Chemical Composition of Functional Karish Cheese by Adding Microalgae Powder (Chlorella vulgaris and Spirulina platensis)

INFLUENCE OF STIRRED YOGHURT FORTIFICATION WITH SPIRULINA PLATENSIS AND DICTYOTA DIVARICATA ON ITS QUALITY

Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder