Cargando...
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...
Gardado en:
| Publicado en: | Plant Foods Hum Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer US
2017
|
| Assuntos: | |
| Acceso en liña: | 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 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|