Utilization of different wall materials to microencapsulate fish oil evaluation of its behavior in bread products

American Journal of Food Technology

Volumn 3, Issue 6, 2008, Pages 384-393

  Davidov Pardo, G ^a   Roccia, P ^b   Salgado, D ^a   León, Alberto Edel ^b   Pedroza Islas, R ^a  

^a UNIVERSIDAD IBEROAMERICANA   (Mexico)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Bread; Fish oil; Microencapsulation; Omega 3 fatty acid; Soybean protein; Spray dried; Transglutaminase

Indexed keywords

GLYCINE MAX;

EID: 57749119569     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2008.384.393     Document Type: Article

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