Use of Spirulina platensis as a Functional Ingredient in Dairy Products | AVESİS

Bursa Uludag University Research Information System

Use of Spirulina platensis as a Functional Ingredient in Dairy Products

Copy For Citation

Delikanlı Kıyak B., Yılmaz İ.

2 ND INTERNATIONAL CONFERENCE ON ENGINEERING AND APPLIED NATURAL SCIENCES, 15 - 18 October 2022, pp.243

Publication Type: Conference Paper / Summary Text
Page Numbers: pp.243
Bursa Uludag University Affiliated: Yes