Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate-Reference-Cited by-同舟云学术

Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate

Published:2022-06 Issue: Volume:28 Page:100544
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Özbal Buket^ORCID,Çelekli Abuzer^ORCID,Gün Didem^ORCID,Bozkurt Hüseyin^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference47 articles.

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3. Applicatıon of Spirulina platensis on ıce cream and soft cheese with respect to their nutritional and sensory perspectives;Agustini;J. Teknol.,2016

4. Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food;Almeida;Algal Res.,2021

5. Lipid composition of Brazilian chocolates and chocolate products with special emphasis on their fat origin and trans C18: 1 isomeric profile;Amorim;J. Agric. Food Chem.,2019

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