Physical, morphological and techno-functional properties of extruded corn snacks fortified with brown seaweed
Abstract Extrusion is common in snack production, but many products are nutritionally limited. Brown seaweeds are sustainable fortifying ingredients rich protein, fibre, and minerals. This study aimed to assess the effects of brown seaweed fortification in corn-based snack on the quality-related pro...
Tallennettuna:
| Päätekijät: | , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer
2026-04-01
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| Sarja: | Discover Food |
| Aiheet: | |
| Linkit: | https://doi.org/10.1007/s44187-026-00985-y |
| Tagit: |
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