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Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compa...
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| Pubblicato in: | J Food Sci Technol |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6801301/ https://ncbi.nlm.nih.gov/pubmed/31686703 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03918-z |
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