Effects of the addition of microencapsulated omega-3 and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2012 Vol. 45; Iss. 1

Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

Leilane Costa de Conto, Raquel Silveira Porto Oliveira, Luiz Gabriel Pereira Martin, Yoon Kill Chang, Caroline Joy Steel
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Volume:
45
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2011.07.027
File:
PDF, 356 KB
english, 2012
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