Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

Hesham A. Ismail, Talaat H. El-Sawah, Mutamed Ayyash, Benu Adhikari, Wael F. Elkot

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties'. Together they form a unique fingerprint.

Keyphrases

Food Science