Nutritional and functional synergism of Spirulina and açai mixtures in gummy candies
Abstract The compounds and properties of açai pulp and Spirulina biomass may suggest complementary and synergistic potential when combined. The aim of this work was to develop sucrose-free and dye-free gummy candies enriched with mixtures of freeze-dried açai pulp (FDAP) and Spirulina biomass. Four...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-10-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00142-3 |