Objective:In this study, the usage potential of Spirulina platensis powder in bread was investigated. Marerials and Methods: Various chemical, physicochemical, sensory and microbiological analyzes were carried out on bread obtained by adding Spirulina platensis powder in varying proportions (%0,1-0,5-1,0-3,0 by weight) to the dough. Result and Conclusion: According to sensory analysis results, bread added 0,1% […]
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