Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product-Reference-Cited by-同舟云学术

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Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product

Published:2023-12 Issue: Volume:14 Page:100700
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Pandey Vinay Kumar^ORCID,Singh Poornima,Srivastava Shivangi,Zanwar Sonal,Dar Aamir Hussain,Singh Rahul,Lal Aditya

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference36 articles.

1. Effect of microalgal biomass incorporation into foods: nutritional and sensorial attributes of the end products;Lafarga;Algal Res.,2019

2. Microalgal cell biofactory—therapeutic, nutraceutical and functional food applications;Kiran;Plants,2021

3. Nutritional, functional, textural and sensory evaluation of Spirulina enriched green pasta: a potential dietary and health supplement;Koli;Foods,2022

4. The Nutraceutical Potential of Cyanobacteria in the Pharmacological Potential of Cyanobacteria 287–330;Nicoletti,2022

5. Potential health benefits of Spirulina microalgae;Capelli;Nutrafoods,2010

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