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

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

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

Production and evaluation of some extruded food products using spirulina algae

Fatty Acids Profile , and ∆9 -Desaturase Index of Milk from Barki Ewes Fed Diets Supplemented with Spirulina Platensis or Fish Oil

Bioactive secondary metabolites and Antioxidant activity of Spirulina

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

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

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

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