Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets

Moradi, Yazdan | Ghaeni, Mansoreh | Hadaegh, Haleh


书目信息
Iranian Food Science and Technology Research Journal
1 ISSN 2228-5415
出版者
Ferdowsi University of Mashhad
页码
p. 153−164
其它主题
Cake
语言
英语
注释
Includes references
类型
Journal Article
来源
https://ifstrj.um.ac.ir/, Iranian Food Science and Technology Research Journal

2024-10-08
AGRIS AP