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
Introduction Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient compounds. Microalgae Spirulina (Spirulina plat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2024-02-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_43796_f3eb19659fea298e7b1bd3c4a9f6214e.pdf |