DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL
The present work aims at develop of a cookie with added omega 3. Three different commercial forms of omega 3 were evaluated as docosahexaenoic acid and ecoisapentaenoic acid (emulsion, powder and oil) at different omega 3 (ω3): omega 6 (ω6) ratios (1:5, 1:8, 1:10). A multistage f...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Universidad de Antioquia
2012-04-01
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Series: | Vitae |
Subjects: | |
Online Access: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042012000100003 |