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 Development, quality assessment and nutritive valorization of Spirulina platensis in yogurt spread.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 5, n. 2, p. 106-118, oct. 2022.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/173" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/173</a>&gt;. Date accessed: 23 jan. 2025.
doi: <a href="https://doi.org/10.30721/fsab2022.v5.i2.173">https://doi.org/10.30721/fsab2022.v5.i2.173</a>.