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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer US
2017
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| 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 |