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Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina
This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and...
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| Publié dans: | Plant Foods Hum Nutr |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer US
2017
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5594037/ https://ncbi.nlm.nih.gov/pubmed/28866858 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11130-017-0628-z |
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