Effect of the addition of spices on reducing the sodium...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 09 Vol. 58; Iss. 1

Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine

Lopes, Cristiane de Oliveira, Barcelos, Maria de Fátima Píccolo, Dias, Nayane Aparecida Araujo, Carneiro, João de Deus Souza, de Abreu, Wilson César
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Volume:
58
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.02.029
Date:
September, 2014
File:
PDF, 1.23 MB
english, 2014
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