Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes

• Главные авторы: Angelo Uriho (Автор), Kaiwen Chen (Автор), Fanlin Zhou (Автор), Lingling Ma (Автор), Cheng Chen (Автор), Shuning Zhang (Автор), Jacob Ojobi Omedi (Автор), Weining Huang (Автор), Ning Li (Автор), Li Liang (Автор)
• Формат: ‌
• Опубликовано: MDPI AG, 2024-10-01T00:00:00Z.
• Предметы: article
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The fortification of bread is considered an effective approach for improving its nutritional properties. However, the incorporation of free bioactive components into bread formulations may affect the overall quality of breads in different ways, depending on the sensitivity of bioactive components to...