Enrichment of the fatty acids profile of breads replaced with functional flours blends
Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technologic...
Guardado en:
| Autores principales: | Osuna, Mariana Beatriz, Romero, Ana, Judis, María Alicia, Bértola, Nora Cristina |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/98146 https://ri.conicet.gov.ar/11336/57363 https://ijret.org/volumes/2016v05/i09/IJRET20160509036.pdf |
| Aporte de: |
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