A carregar...
Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,<br />gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redne...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Chiriotti Editori
2015-12-01
|
| Colecção: | Italian Journal of Food Science |
| Assuntos: | |
| Acesso em linha: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/380 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|