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

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

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Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. Food Science and Technology International. 26(8):685-695. https://doi.org/10.1177/1082013220924178

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/165907

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Title: Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks
Author: Uribe-Wandurraga, Zaida Natalia Igual Ramo, Marta García-Segovia, Purificación Martínez-Monzó, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] 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 ...[+]
Subjects: Extruded products , Microalgae , Physical properties , Optical properties
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013220924178
Publisher:
SAGE Publications
Publisher version: https://doi.org/10.1177/1082013220924178
Type: Artículo

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