Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina

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...

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Bibliographic Details
Main Authors:	Dewanti Erika Wahyu, Lee Wen Chien, Tarman Kustiariyah, Santoso Joko, Nurjanah, Hardiningtyas Safrina Dyah, Rehatta Jesica Audia
Format:	Article
Language:	English
Published:	EDP Sciences 2024-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2024/11/bioconf_icmmbt2023_02013.pdf

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