Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage-Reference-Cited by-同舟云学术

Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

Published:2017-10 Issue: Volume:84 Page:323-330
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Barkallah Mohamed,Dammak Mouna,Louati Ibtihel,Hentati Faiez,Hadrich Bilel,Mechichi Tahar,Ayadi Mohamed Ali,Fendri Imen,Attia Hamadi,Abdelkafi Slim

Funder

ISESCO organization

Tunisian Ministry of higher education and scientific research

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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2. In vitro evaluation of antioxidant activity of blue green algae S. platensis;Anbarasan;International Journal of Pharmaceutical Sciences and Research,2011

3. Erratum to: Effects of Chlorella vulgaris and Spirulina platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties;Beheshtipour;European Food Research and Technology,2012

4. Optimised amylases extraction from oat seeds and its impact on bread properties;Ben Halima;International Journal of Biological Macromolecules,2015

5. Complementary chromatic adaptation in a filamentous blue-green alga;Bennett;Journal of Cell Biology,1973

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