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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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| Publié dans: | Ciência e Tecnologia de Alimentos |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=395953593004 |
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