Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
Abstract
Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural...
Paper Details
Title
Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
Published Date
Dec 1, 2017
Journal
Volume
37
Issue
spe
Pages
16 - 23
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