APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES. Jurnal Teknologi, [S. l.], v. 78, n. 4-2, 2016. DOI: 10.11113/jt.v78.8216. Disponível em: https://journals.utm.my/jurnalteknologi/article/view/8216.. Acesso em: 13 may. 2024.