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Bosnea L, Terpou A, Pappa E, Kondyli E, Mataragas M, Markou G, Katsaros G. Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives. Proceedings. 2021; 70(1):99. https://doi.org/10.3390/foods_2020-07600

Bosnea, Loulouda, Antonia Terpou, Eleni Pappa, Efthymia Kondyli, Marios Mataragas, Giorgos Markou, and George Katsaros. 2021. "Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives" Proceedings 70, no. 1: 99. https://doi.org/10.3390/foods_2020-07600

Bosnea, L., Terpou, A., Pappa, E., Kondyli, E., Mataragas, M., Markou, G., & Katsaros, G. (2021). Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives. Proceedings, 70(1), 99. https://doi.org/10.3390/foods_2020-07600