Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

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Title
Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
Authors
Keywords
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Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 34, Issue No. 4, Pages 350-355
Publisher
Czech Academy of Agricultural Sciences
Online
2017-05-29
DOI
10.17221/289/2015-cjfs

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