Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,<br />gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redne...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-12-01
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| Series: | Italian Journal of Food Science |
| Subjects: | |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/380 |