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

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

PRODUCTION AND EVALUATION OF FORTIFIED SNACK FOOD EXTRUDATE WITH FISH FLOUR

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

PREPARATION AND EVALUATION OF FUNCTIONAL CORN SNACKS USING SPIRULINA PROTEIN ISOLATE

Evaluation of gluten-free noodles fortified by Spirulina algae

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

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

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

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