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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...
Gardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2019
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| Assuntos: | |
| Acceso en liña: | 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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