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Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability
Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface sho...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5380628/ https://ncbi.nlm.nih.gov/pubmed/28416862 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2545-4 |
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