The impact of adding different levels of spirulina on the characteristics of halloumi cheese
M F Karimy, Andi Febrisiantosa, Ardiba Rakhmi Sefrienda, Ahmad Iskandar Setiyawan, Diah Pratiwi, Yuniar Khasanah, Jasmadi, Rina Wahyuningsih, Widodo Suwito, Taufik Kurniawan, Sugeng Hariyadi, Ari Surya Sukarno, Teguh Wahyono
Topics & Concepts
Spirulina (dietary supplement)Food scienceMathematicsChemistryRaw materialOrganic chemistryMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and ApplicationsBiofuel production and bioconversion