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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...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Chiriotti Editori
2015-12-01
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| Sarja: | Italian Journal of Food Science |
| Aiheet: | |
| Linkit: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/380 |
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