Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory...

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Food and Bioprocess Technology 2018 / 1

Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

de Almeida, Melina Maynara Carvalho, Francisco, Cristhian Rafael Lopes, de Oliveira, Anielle, de Campos, Sabrina Silva, Bilck, Ana Paula, Fuchs, Renata Hernandez Barros, Gonçalves, Odinei Hess, Velder
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2057-x
Date:
January, 2018
File:
PDF, 1.34 MB
english, 2018
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