Textural and sensorial characterization of a new oat based product

Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to advances of last decades in the food industry, it...

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Главные авторы: Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN
Формат: Artigo
Язык:Inglês
Опубликовано: AcademicPres 2016-11-01
Серии:Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Предметы:
unfermented dough
oat
fibers
unsaturated fatty acids
drying
Online-ссылка:http://journals.usamvcluj.ro/index.php/fst/article/view/12326
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