Effect of DHA containing oils and powders on baking performance and quality of white pan bread

Plant Foods for Human Nutrition

Volumn 61, Issue 3, 2006, Pages 121-129

  Serna Saldivar, Sergio O ^a   Zorrilla, Raquel ^a   De La Parra, Columba ^a   Stagnitti, George ^b   Abril, Ruben ^c  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b Efficas Inc   (United States)

^c Discovery Martek Biosciences Corporation   (United States)

Author keywords

Algae oil; DHA; EPA; Fish oil; Flax oil; Pan bread

Indexed keywords

DOCOSAHEXAENOIC ACID; FISH OIL; LINSEED OIL;

ALGA; ARTICLE; BREAD; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; DOSE RESPONSE; DRUG FORMULATION; EMULSION; EUKARYOTE; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; QUALITY CONTROL; STANDARD; TASTE; TIME;

ALGAE; BREAD; COLOR; DOCOSAHEXAENOIC ACIDS; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG COMPOUNDING; EMULSIONS; EUKARYOTA; FISH OILS; FOOD HANDLING; FOOD PRESERVATION; FOOD, FORTIFIED; HUMANS; LINSEED OIL; NUTRITIVE VALUE; QUALITY CONTROL; TASTE; TIME FACTORS;

ALGAE; LINUM USITATISSIMUM;

EID: 33749656996     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-006-0009-5     Document Type: Article

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