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Enhancing The Nutritional Value and Chemical Composition of Functional Yogurt Drink by Adding Bee Honey and Spirulina Powder

  • Basuny A
  • AbdelAziz K
  • Bikheet M
  • et al.
Journal of Agricultural Chemistry and Biotechnology (2023) 0(0) 23-30
DOI: 10.21608/jacb.2023.200159.1045
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Abstract

… and pigments in Spirulina algae and apply their use in a functional yogurt drink that enhances … Spirulina is added to yogurt drinks at concentrations of 0.5, 1, and 1.5 percent with …

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APA

Basuny, A., AbdelAziz, Kh., Bikheet, M., Shaban, M., & AboelAnin, M. (2023). Enhancing The Nutritional Value and Chemical Composition of Functional Yogurt Drink by Adding Bee Honey and Spirulina Powder. Journal of Agricultural Chemistry and Biotechnology, 0(0), 23–30. https://doi.org/10.21608/jacb.2023.200159.1045

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