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Preparation and quality evaluation of peanut chikki incorporated with flaxseeds
In an attempt to achieve correct ratio of n-3 to n-6 fatty acids for health benefits, flaxseeds (Linum usitatissimum), a good source of n-3 fatty acids, were incorporated with optimized 20% replacement of peanuts in the formulation for the preparation of chikki. Tertiarybutylhydroquinone (TBHQ) at 2...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551049/ https://ncbi.nlm.nih.gov/pubmed/23572815 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0177-z |
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