Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
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...
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| Egile Nagusiak: | , , |
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| Formatua: | Liburua |
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Chiriotti Editori,
2015-12-01T00:00:00Z.
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| Sailkapena: |
A1234.567 |
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| Alea 1 | Eskuragarri |