|
|||||
|
|
Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis |
|
| Authors: | Gülsün Özyurt Leyla Uslu Ilknur Yuvka Saadet Gökdoğan Gökçe Atci Burcu Ak Oya Işik |
| Affiliation: | 1. Department of Seafood Processing Technology, University of Cukurova, Balcali, Adana, Turkey;2. Fisheries Basic Science, Faculty of Fisheries, University of Cukurova, Balcali, Adana, Turkey |
| Abstract: | |
| Keywords: | |