Nutritional Analysis and Quality Evaluation of Value Added Products using Spirulina
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Date
2008
Authors
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Journal ISSN
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Publisher
Department of Food and Nutrition College of Home Science Rajasthan Agricultural University, Bikaner
Abstract
The present study was undertaken to assess the nutritional composition of spirulina
powder, to develop value added products and their nutritional analysis and also to study the
effect of storage on value added products using spirulina.
Description
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