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Journal description
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Details for article 55 of 64 found articles
| Title: |
The impact of adding different levels of spirulina on the characteristics of halloumi cheese |
| Author: |
Karimy, Mohammad Faiz Febrisiantosa, Andi Rakhmi Sefrienda, Ardiba Setiyawan, Ahmad Iskandar Pratiwi, Diah Khasanah, Yuniar Jasmadi, Wahyuningsih, Rina Suwito, Widodo Kurniawan, Taufik Hariyadi, Sugeng Sukarno, Ari Surya Wahyono, Teguh |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 38 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 55 of 64 found articles
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