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2019•ORBi (University of Liège)Requires access

Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried spirulina (Arthrospira platensis).

Brahim Bchir, Imène Felfoul, Mohamed Ali Bouaziz, Tahar Gharred, H. Yaich, Emira Noumi, Mejdi Snoussi, Hend Bejaoui, Y. Kenzali, Christophe S. Blecker, Hamadi Attia

Open publisher page 33 citations

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peer reviewed

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peer reviewed

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OpenAlex reports 33 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

peer reviewed

Key concepts: Spirulina (dietary supplement), Food science, Arthrospira, Fortification, Chemistry, Biology, Cyanobacteria, Raw material

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Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried spirulina (Arthrospira platensis). — Research Paper | ScholarLens