Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

LWT

Volumn 90, Issue , 2018, Pages 270-276

  Lucas, Bárbara Franco ^a   Morais, Michele Greque de ^a   Santos, Thaisa Duarte ^a   Costa, Jorge Alberto Vieira ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Extruded; Extrusion; Microalga; Nutrition; Sensory acceptance

Indexed keywords

ALGAE; COLOR; EXPANSION; EXTRUSION; HARDNESS; LIPIDS; PROTEINS; TEXTURES; WATER ABSORPTION; WATER HARDNESS;

EXTRUDED; MICROALGA; MICROBIOLOGICAL ANALYSIS; MICROSTRUCTURE EVALUATIONS; NUTRITIONAL CHARACTERISTICS; SENSORY ACCEPTANCE; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

NUTRITION;

EID: 85042236618     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.12.032     Document Type: Article

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