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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

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Título: Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks
Autor: Uribe-Wandurraga, Zaida Natalia Igual Ramo, Marta García-Segovia, Purificación Martínez-Monzó, Javier
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Extruded products , Microalgae , Physical properties , Optical properties
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013220924178
Editorial:
SAGE Publications
Versión del editor: https://doi.org/10.1177/1082013220924178
Tipo: Artículo

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