Work

Quality characteristics of ice cream enriched with Spirulina powder

Year: 2013

Type: article

Source: International Journal of Food and Nutritional Sciences

Authors: Priyanka Malik, C. Kempanna, Aman Paul

Institution: National Dairy Research Institute

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3210546977

FWCI: 0.377

Cites:

Cited by: 43

Related to: 10