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Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread
Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5–12.5% punicic acid rich pom...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6952524/ https://ncbi.nlm.nih.gov/pubmed/31975728 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04055-3 |
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