Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese.
- Published in:
- Foods, 2022, v. 11, n. 3, p. 417, doi. 10.3390/foods11030417
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- Publication type:
- Article
Works by Arapoglou, Dimitris
Results: 4
1
2
Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements.
- Published in:
- Polymers (20734360), 2020, v. 12, n. 11, p. 2647, doi. 10.3390/polym12112647
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- Publication type:
- Article
3
Nannochloris sp. JB17 as a Potential Microalga for Carbon Capture and Utilization Bio-Systems: Growth and Biochemical Composition Under High Bicarbonate Concentrations in Fresh and Sea Water.
- Published in:
- Bioengineering (Basel), 2024, v. 11, n. 12, p. 1301, doi. 10.3390/bioengineering11121301
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- Publication type:
- Article
4
Production of Arthrospira platensis : Effects on Growth and Biochemical Composition of Long-Term Acclimatization at Different Salinities.
- Published in:
- Bioengineering (Basel), 2023, v. 10, n. 2, p. 233, doi. 10.3390/bioengineering10020233
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- Publication type:
- Article