Sensory Characteristics and Nutritional Values of Taiyaki with the Addition of Spirulina sp.
Spirulina is known as a superfood because it is a food source rich in both macro and micro nutrients. According to Jung et al. (2019) Spirulina has high levels of protein, various essential amino acids, high levels of polyunsaturated fatty acids (PUFAs), phycocyanins, almost all essential vitamins,...
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| 在線閱讀: | https://repository.unair.ac.id/119882/1/Sensory%20Characteristics%20and%20Nutritional%20Values%20of%20Taiyaki%20with%20the%20Addition%20of%20Spirulina%20sp..pdf https://repository.unair.ac.id/119882/ |
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| 機構: | Universitas Airlangga |
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