Production and evaluation of some extruded food products using spirulina algae

NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS

Nutritional characteristics and bioactive compounds of different ovo-vegetarian diets supplemented with spirulina

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

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

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

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

Impact of Spirulina platensis as a Dietary Supplement on Growth Performance, Blood Biochemical Parameters, and Expression of Growth-Related Genes in Nile Tilapia (Oreochromis nil

Evaluation the Phytochemicals and Nutritional Characteristics of Some Microalgae Grown in Egypt as Healthy Food Supplements