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

• Main Authors: Angelo Uriho (Author), Kaiwen Chen (Author), Fanlin Zhou (Author), Lingling Ma (Author), Cheng Chen (Author), Shuning Zhang (Author), Jacob Ojobi Omedi (Author), Weining Huang (Author), Ning Li (Author), Li Liang (Author)
• Format: Book
• Published: MDPI AG, 2024-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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...