Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup
Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Embrapa Informação Tecnológica
2018-11-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018001101259&tlng=en |