Production of functional karish cheese fortified with vitamin D3 in Nanoemulsion

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

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

Preparation of Half-Fat Processed Cheese Made By Using Algae

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

Enhancing The Nutritional Value and Chemical Composition of Functional Yogurt Drink by Adding Bee Honey and Spirulina Powder

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

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

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

Functional Properties of Yoghurt Fortified with Spirulina platensis and Milk Protein Concentrate