Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 119-129

  Škrbić, Biljana ^a   Filipčev, Bojana ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Bread; Fatty acids; Intake; Minerals; Nutrients; Sunflower seed; Tocopherols

Indexed keywords

ALPHA TOCOPHEROL; BETA TOCOPHEROL; COPPER; DELTA TOCOPHEROL; ESSENTIAL FATTY ACID; FAT; GAMMA TOCOPHEROL; LINOLEIC ACID; LINOLENIC ACID; MINERAL; MONOUNSATURATED FATTY ACID; OLEIC ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; POLYUNSATURATED FATTY ACID; ZINC;

ARTICLE; BREAD; CHEMICAL COMPOSITION; COMPARATIVE STUDY; DIETARY INTAKE; DIETARY REFERENCE INTAKE; LIPID COMPOSITION; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PLANT SEED; SENSORY EVALUATION; SUNFLOWER; WHEAT;

HELIANTHUS; TRITICUM AESTIVUM;

EID: 37549026508     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.052     Document Type: Article

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