Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

Hesham A. Ismaila Dairy Science Department, Faculty of Agriculture, New Valley University, El Kharga City, EgyptView further author information

Talaat H. El-Sawahb Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Giza, EgyptView further author information

Mutamed Ayyashc Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab EmiratesCorrespondence[email protected]
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Benu Adhikarid School of Science, RMIT University, Melbourne, AustraliaView further author information

Wael F. Elkote Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, EgyptView further author information

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