Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina
Spirulina, renowned for its impressive protein content of 55-70% of dry weight, surpasses commonly used plant sources like soybeans, peanuts, or cereals. However, Spirulina snack bars, with their inherent texture, may face challenges like moisture absorption and microbial growth. In this context, ed...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/11/bioconf_icmmbt2023_02013.pdf |