Evaluation of Adding Spirulina to Freeze-Dried Yogurts Before Fermentation and After Freeze-Drying

Shana Kimi Farias Yamaguchi,Juliana Botelho Moreira,Jorge Alberto Vieira Costa,Carolina de Souza,Sávio Leandro Bertoli,Lisiane Fernandes de Carvalho

Evaluation of Adding Spirulina to Freeze-Dried Yogurts Before Fermentation and After Freeze-Drying

2019

Shana Kimi Farias Yamaguchi
Juliana Botelho Moreira
Jorge Alberto Vieira Costa
Carolina de Souza
Sávio Leandro Bertoli
Lisiane Fernandes de Carvalho

Abstract Spirulina is an excellent source of proteins, vitamins, minerals, and essential fatty acids. Due to its nutritional composition, this microalga has been commercially produced and used in a...

Keywords:

Biochemistry
Biology
Fermentation
Freeze-drying
Food science
protein content
nutritional composition

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