• Home
  • Effect of Spirulina Algae as a Substitute for Soy Protein on the Physicochemical and Qualitative Properties of Hamburger

Share To

Article Url


Manuscript ID : JFST-1912-1597 (R1) Visit : 207 Page: 107 - 121

10.30495/jfst.2021.684151

20.1001.1.24234966.1401.14.3.9.4

Article Type: Original Research