Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products
Many confectionery companies employ semi-finished lipid products, such as nut pastes, as an ingredient for the preparation of several foods. Nevertheless, during the storage, nut pastes have some drawbacks due both to the onset of rancidity, both to the separation between oil and semi-solid phase. T...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
AIDIC Servizi S.r.l.
2015-05-01
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| سلاسل: | Chemical Engineering Transactions |
| الوصول للمادة أونلاين: | https://www.cetjournal.it/index.php/cet/article/view/4775 |
| الوسوم: |
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