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Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives
Author(s):
Loulouda A. Bosnea
,
Antonia Terpou
,
Eleni Pappa
,
Efthymia Kondyli
,
Marios Mataragas
,
Giorgos Markou
,
George Katsaros
Publication date:
2020
Journal:
The 1st International Electronic Conference on Food Science and Functional Foods
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DOI::
10.3390/foods_2020-07600
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