Quality Characteristics of Camel Burger Formulated with Different Levels of Microalgae
نویسندگان
1 Animal Breeding Department, Animal and Poultry Production Division, Desert Research Center, 1 Matariya St., B.O.P.11,753 Matariya Cairo, Egypt
doi
10.18502/jfqhc.10.2.12672چکیده
Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel burger. Methods: Spirulina was added at different levels (0.5, ...
