Optimization of biscuit enrichment with the incorporation of Arthrospira platensis: nutritional and sensory approach

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dc.contributor.authorGün, Didem
dc.contributor.authorÇELEKLİ ABUZER
dc.contributor.authorBOZKURT HÜSEYİN
dc.date.accessioned2026-10-15T04:04:35Z
dc.date.issued2022
dc.descriptionSCI | Uluslararası | Özgün Makale | YÖK-Özgeçmiş
dc.identifier.doi10.1007/s10811-022-02702-5
dc.identifier.issn0921-8971
dc.identifier.urihttps://hdl.handle.net/20.500.11782/10614
dc.language.isotr
dc.relation.ispartofJOURNAL OF APPLIED PHYCOLOGY
dc.titleOptimization of biscuit enrichment with the incorporation of Arthrospira platensis: nutritional and sensory approach
dc.typeArticle
dspace.entity.typePublication
hku.portal.eseriddoi:10.1007/s10811-022-02702-5
hku.yoksis.yayinid10478243
oaire.citation.issue3
oaire.citation.volume34
relation.isAuthorOfPublicationef6dd9ef-0b1d-429d-b15f-d6ea864b3d83
relation.isAuthorOfPublication.latestForDiscoveryef6dd9ef-0b1d-429d-b15f-d6ea864b3d83

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