CHEMICAL AND TECHNOLOGICAL STUDIES ON MICRO ALGAE EXTRACTS AND ITS UTILIZATION IN SOME FOOD PRODUCTS. 1-CHEMICAL, BIOCHEMICAL CHARACTERISTICS AND NUTRITIONAL VALUE OF SPIRULINA ALGAE.
The objective of the present study was to evaluate the chemical, biochemical properties and nutritional value of Spirulina algae powder. The dried spirulina contained (53.8%) protein, (5.92%) lipid; beside the total carbohydrates, ash, crude fiber was 15.13, 9.67 and 3.32%; respectively. The dried...
Bewaard in:
| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Árabe |
| Gepubliceerd in: |
Zagazig University. Institute of Efficient Productivity
2021-01-01
|
| Reeks: | Journal of Productivity and Development |
| Onderwerpen: | |
| Online toegang: | https://jpd.journals.ekb.eg/article_147019_49bd45e23065741cc331007d20fd19a1.pdf |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|