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BACKGROUND
Consumption of Spirulina‐based functionalized food is usually unpleasant due to its specific sensorial properties. Therefore, Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by emulsification method, and the effect of adding free and microencapsulated Spirulina (MS) to non‐fat stirred yogurt was investigated during storage.
RESULTS
Scanning electron microscope...