Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA)...
Guardado en:
| Autores principales: | Osuna, M. B., Judis, M. A., Romero, A.M., Avallone, Carmen M., Bértola, Nora Cristina |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2014
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/85306 |
| Aporte de: |
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