The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product
The purpose of this research was to know the effectiveness and the description of aroma of cookies, flakes, and dried noodles fortified with biomass of Spirulina platensis microalgae and cinnamon powder. Fortification was done to increase the nutritional value while the addition of cinnamon powder w...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Gadjah Mada
2018-12-01
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| Series: | Jurnal Perikanan Universitas Gadjah Mada |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/jfs/article/view/35546 |