Open AccessDEVELOPMENT OF EDIBLE COATING WITH SPIRULINA PLATENSIS ANDBY-PRODUCTS OF CASSAVA AND ORANGE
Author(s) -
Taís Cardoso,
Liscristiane Ferreira,
Beatriz Cervejeira Bolanho Barros,
Ivo Mottin Demiate,
Eliane Dalva,
Godoy Danesi
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.1.2
Subject(s) - spirulina (dietary supplement) , orange (colour) , food science , coating , chemistry , raw material , organic chemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom