Availability and Nutritive Value of Spirulina (<i>Arthrospira fusiformis</i>) from Arenguade and Chitu Lakes of Rift Valley of Ethiopia and Farmers’ Perception about Its Utilization

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ISSN Print: 2161-7597
ISSN Online: 2161-7627
www.scirp.org/journal/ojas
E-mail: ojas@scirp.org

"Availability and Nutritive Value of Spirulina (Arthrospira fusiformis) from Arenguade and Chitu Lakes of Rift Valley of Ethiopia and Farmers’ Perception about Its Utilization"
written by Eden Getachew, Tegene Negesse, Ajebu Nurfeta,
published by Open Journal of Animal Sciences, Vol.9 No.4, 2019

has been cited by the following article(s):

[1]	Effect of Cumulative Spirulina Intake on Broiler Meat Quality, Nutritional and Health-Related Attributes
	Foods, 2024

[2]	Intention of consumers dwelling in urban areas of Ethiopia to consume Spirulina-fortified bread
	Cogent Business & …, 2024

[3]	Promoting Spirulina-Enriched Bread for Primary School Children in Ethiopia: Assessing Parental Willingness to Purchase through Information Nudging
	Applied Food …, 2024

[4]	Applied Food Research

[1]	Intention of consumers dwelling in urban areas of Ethiopia to consume Spirulina-fortified bread Cogent Business & Management, 2024 DOI:10.1080/23311975.2024.2366434

[2]	Promoting spirulina-enriched bread for primary school children in Ethiopia: Assessing parental willingness to purchase through information nudging Applied Food Research, 2024 DOI:10.1016/j.afres.2024.100403

[3]	Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics Journal of Food Processing and Preservation, 2024 DOI:10.1155/jfpp/2271018

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