Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice,...

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Detalles Bibliográficos
Autores principales: Utama-ang, Niramon, Kuatrakul, Ittikorn, Walter, Ponjan, Rattanapitigorn, Panida, Kawee-ai, Arthitaya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9095722/
https://www.ncbi.nlm.nih.gov/pubmed/35546344
http://dx.doi.org/10.1038/s41598-022-11759-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9095722/
https://www.ncbi.nlm.nih.gov/pubmed/35546344
http://dx.doi.org/10.1038/s41598-022-11759-8

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