ŞAHIN, O. I. Effect of Spirulina Biomass Fortification for Biscuits and Chocolates. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 4, p. 583–587, 2019. DOI: 10.24925/turjaf.v7i4.583-587.2204. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/2204. Acesso em: 2 may. 2024.