Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children
D. M. El Nakib, M. M. Ibrahim, N. S. Mahmoud, E. N. Abd El Rahman & A. E. Ghaly · European Journal of Nutrition & Food Safety · 2019
Spirulina (Athrospira platensis) is very rich in protein, amino acids, fatty acids, vitamins and minerals and its incorporation into foods will enrich their nutritional values. The objectives of this study were to incorporate spirulina into traditional Egyptian cookies as a sourc...
Open access
Research Article
10.9734/ejnfs/2019/v9i430084