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Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass
The effects of Spirulina platensis and Dunaliella salina biomass (1% and 2%) on formulated cookies were studied. Colour, hardness, moisture content, ash content, protein content, lipid content, total phenolic content and total antioxidant activity by CUPRAC were assessed, and a sensory evaluation of...
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| Publicado no: | J Food Sci Technol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447705/ https://ncbi.nlm.nih.gov/pubmed/32903966 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04396-4 |
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