Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The presen...

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Detaylı Bibliyografya
Yayımlandı:Ciência e Tecnologia de Alimentos
Asıl Yazarlar: Bárbara Franco LUCAS, Michele Greque de MORAIS, Thaisa Duarte SANTOS, Jorge Alberto Vieira COSTA
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Konular:
Agrociencias
snack
Extrusion
microalga
nutrition
microstructure
Online Erişim:https://www.redalyc.org/articulo.oa?id=395953593004
Etiketler: Etiketle
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