Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

• Những tác giả chính: Sirima Takeungwongtrakul (Tác giả), Soottawat Benjakul (Tác giả), Aran H-Kittikun (Tác giả)
• Định dạng: Sách
• Được phát hành: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: Connect to this object online.

Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,<br />gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redne...