This submission belongs to the session 9. Innovative Food Additives and Ingredients of the event 1st International Electronic Conference on Food Science and Functional Foods
Published date
09 Nov, 2020
Citation
Loulouda Bosnea, Antonia Terpou, Eleni Pappa, Efthymia Kondyli, Marios Mataragkas, Georgios Markou, Georgios Katsaros, Incorporation of <em>Spirulina platensis</em> on traditional Greek soft cheese with respect to its nutritional and sensory perspectives, in Proceedings of 1st International Electronic Conference on Food Science and Functional Foods, 10 November–25 November 2020, MDPI: Basel, Switzerland, doi: 10.3390/foods_2020-07600
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Incorporation of Spirulina platensis on traditional Greek soft cheese with respect to its nutritional and sensory perspectives