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Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation
Spirulina (blue-green algae) is one of the cheapest sources of protein and essential vitamins. However, bitterness and bad flavor of spirulina protein may limit its use in food products. In this study, spirulina was encapsulated using ionic gelation to facilitate protein delivery. The objective was...
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| Publicado no: | Int J Food Sci |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Hindawi
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6463590/ https://ncbi.nlm.nih.gov/pubmed/31058183 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2019/7101279 |
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