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...

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Detalles Bibliográficos
Autores principales: Tańska, Małgorzata, Konopka, Iwona, Ruszkowska, Millena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2017
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5594037/
https://www.ncbi.nlm.nih.gov/pubmed/28866858
http://dx.doi.org/10.1007/s11130-017-0628-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5594037/
https://www.ncbi.nlm.nih.gov/pubmed/28866858
http://dx.doi.org/10.1007/s11130-017-0628-z

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