Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks

Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, a...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 8 vom: 26. Dez., Seite 685-695
Auteur principal:	Uribe-Wandurraga, Zaida Natalia (Auteur)
Autres auteurs:	Igual, Marta, García-Segovia, Purificación, Martínez-Monzó, Javier
Format:	Article en ligne
Langue:	English
Publié:	2020
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Extruded products microalgae optical properties physical properties