Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product
The purpose of this research is to develop a Protein enriched Vegan snack product with high protein, low fat, high-fiber, and high fiber, which can boost the immune system. Adding Spirulina content to the snack food will increase the nutritional value of the food as Spirulina is one of the highest p...
Guardado en:
| Autores principales: | , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2023-12-01
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| Colección: | Journal of Agriculture and Food Research |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2666154323002077 |
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