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Food product development with spirulina (Arthrospira platensis) – Sensory profiling, product perception and consumer acceptance

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1. http://hdl.handle.net/21.11130/00-1735-0000-0005-140F-5
2. urn:nbn:de:gbv:7-21.11130/00-1735-0000-0005-140F-5-4

Identifer	oai:union.ndltd.org:uni-goettingen.de/oai:ediss.uni-goettingen.de:21.11130/00-1735-0000-0005-140F-5
Date	08 November 2019
Creators	Grahl, Stephanie
Contributors	Mörlein, Daniel Prof. Dr.
Source Sets	Georg-August-Universität Göttingen
Language	English
Detected Language	English
Type	doctoralThesis
Rights	http://creativecommons.org/licenses/by-nc-nd/4.0/