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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,...
Autores principales: | Utama-ang, Niramon, Kuatrakul, Ittikorn, Walter, Ponjan, Rattanapitigorn, Panida, Kawee-ai, Arthitaya |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2022
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Materias: | |
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 |
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