Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo

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

Investigation of The effect of Phycocyanin Extracted From Spirulina platensis and Persimmon Powder on Physicochemical and Sensory Characteristics of Yogurt

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

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

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

Influence of Spirulina platensis on Viability of Probiotics and Physicochemical Properties of Functional Fermented Milk Beverage

Nutritional Effects of Dietary Spirulina (Arthrospora platensis) on Morphological Performance, Hematological Profile, Biochemical Parameters of Common Carp (Cyprinus carpio L.)

Effect of Fortification with Sage Loaded Liposomes on the Chemical, physical, Microbiological Properties and cytotoxicity of Yoghurt

Influence of Spirulina platensis Supplementation Alone or Mixed with Live Yeast on Blood Constituents and Oxidative Status of Damascus Goats and their New Born