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...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Vojislav Banjac, Jovana Kojić, Bojana Filipčev, Nikola Maravić, Viktor Stojkov, Strahinja Vidosavljević, Brijesh Tiwari, Milica Pojić
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Springer 2026-04-01
Edice:	Discover Food
Témata:	Alaria esculenta Extrusion Fortified snack Saccharina latissima Sustainability
On-line přístup:	https://doi.org/10.1007/s44187-026-00985-y
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!