Study of the Effect of Phycocyanin Pigment on Physicochemical, Sensory, Microbial and Antioxidant Properties of Cheese
Due to its unique role, phycocyanin pigment extracted from the cyanobacterium Spirulina platensis can play an important role in enriching traditional cheeses. In this study, the amount of protein, fat, ash, moisture, β-carotene and pH of fortified cheese with different concentrations of phycocyanin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2023-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_172916_c3e069d8ce9c2702f778478d31969aca.pdf |