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

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

Evaluation of gluten-free noodles fortified by Spirulina algae

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

Production and evaluation of some extruded food products using spirulina algae

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

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

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

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

PREPARATION AND EVALUATION OF FUNCTIONAL CORN SNACKS USING SPIRULINA PROTEIN ISOLATE