ONACIK-GÜR, S.; ŻBIKOWSKA, A.; MAJEWSKA, B. EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES. Italian Journal of Food Science, Singapore, v. 30, n. 1, 2017. DOI: 10.14674/IJFS-702. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/702. Acesso em: 21 apr. 2026.