Utilization of Spirulina (Arthrospira platensis) in the production of functional biscuits and its effect on product quality
By: Zaynah, Hamid Mursi Sad; Ruzan, Mahmud Abd al-Jalil; Ghazlan, Hibah al-Sayyid. Alexandria Science Exchange Journal. Vol. 41, no. 4 (Oct. / Dec. 2020), pp.447-453, 7 p.
Subjects: Chemical synthesis; Flour; Nutritive value; Physical properties; Sensory evaluation