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  • The Study Effect of Spirulina platensis on Physicochemical, Microbial and Sensory Properties of Probiotic Dough Containing Lepidium sativum Seed Gum

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Manuscript ID : JFST-2002-1625 (R1) Visit : 169 Page: 133 - 146

10.30495/jfst.2021.684163

20.1001.1.24234966.1401.14.4.10.7

Article Type: Original Research