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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Autori principali: Sirima Takeungwongtrakul (Autore), Soottawat Benjakul (Autore), Aran H-Kittikun (Autore)
Natura: Libro
Pubblicazione: Chiriotti Editori, 2015-12-01T00:00:00Z.
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