Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

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Bibliographic Details
Main Author:	Bárbara Franco LUCAS
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias snack Extrusion nutrition microalga microstructure
Online Access:	Acceder al recurso
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