Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation

<div>Crude protein content of spirulina-alginate beads for different formulations. Error bars represent ±S.D (n= 3). The bars with different letters are significantly different (<i>α</i> =0.05).</div>

International Journal of Food Science

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Figure 4

Figure 4: Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation 