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Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage
Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was t...
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| Опубликовано в: : | J Am Oil Chem Soc |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Berlin Heidelberg
2016
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5010839/ https://ncbi.nlm.nih.gov/pubmed/27642183 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11746-016-2873-y |
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