Desarrollo, evaluación física, físico-química y sensorial de pasta fresca enriquecida con Spirulina platensis: una alternativa para la alimentación infantil

Autor: Melo, Raquel Dantas de, Silva, Jaielison Yandro Pereira da, Silva, Thales Daniel Oliveira de Lima e, Soares, Juliana Késsia Barbosa, Oliveira, Maria Elieidy Gomes de, Donato, Nilcimelly Rodrigues

Publikováno v: Research, Society and Development; Vol. 9 No. 8; e426984798
Research, Society and Development; Vol. 9 Núm. 8; e426984798
Research, Society and Development; v. 9 n. 8; e426984798
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective was to develop and evaluate the physical, physical-chemical and sensory parameters of fresh spaghetti type pasta, enriched with different concentrations of Spirulina platensis. For that, four formulations were produced with 0%, 5%, 10%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ce51298328ad087e2cee6728ad546b99
https://rsdjournal.org/index.php/rsd/article/view/4798