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: Sirima Takeungwongtrakul (Egilea), Soottawat Benjakul (Egilea), Aran H-Kittikun (Egilea)
Formatua: Liburua
Argitaratua: Chiriotti Editori, 2015-12-01T00:00:00Z.
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