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Autor:
Melo, Grasieli Beloni de, Farago, Crislaine Vieira, Escher, Graziela Bragueto, Granato, Daniel, Bolanho, Beatriz Cervejeira, Danesi, Eliane Dalva Godoy
Publikováno v:
Research, Society and Development; Vol. 10 No. 5; e41310515142
Research, Society and Development; Vol. 10 Núm. 5; e41310515142
Research, Society and Development; v. 10 n. 5; e41310515142
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 5; e41310515142
Research, Society and Development; v. 10 n. 5; e41310515142
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Snacks obtained by extrusion can be added with agro-industrial by-products, a low-cost alternative to increase nutritional value, and Spirulina platensis (SP), a source of proteins and antioxidants. In this study, extruded snacks were developed using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::746832900d5c30ccc557ad295bfae6f6
https://rsdjournal.org/index.php/rsd/article/view/15142
https://rsdjournal.org/index.php/rsd/article/view/15142
