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. 2017 Sep 2;72(3):250–257. doi: 10.1007/s11130-017-0628-z

Fig. 1.

Fig. 1

Cross-section of extrudates: control corn (a) and with 2% (b), 4% (c), 6% (d), 8% (e) of spirulina, and with 8% of spirulina and 2% of baking powder (f)