Development of a Functional Food Snack Product Utilizing Underexplored and Underutilized Ingredients: Spirulina Microalgae and Bilberry

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Development of a Functional Food Snack Product Utilizing Underexplored and Underutilized Ingredients: Spirulina Microalgae and Bilberry"
written by Katelyn A. Boyle, Martha Verghese,
published by Food and Nutrition Sciences, Vol.15 No.10, 2024

has been cited by the following article(s):

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[1]	Spirulina as a sustainable functional ingredient: nutrient density, bioactives, and food applications Frontiers in Nutrition, 2026 DOI:10.3389/fnut.2026.1810841

[2]	The potential of wild edible goutweed as a functional food for the prevention of hyperuricaemia Food and Humanity, 2025 DOI:10.1016/j.foohum.2025.100812