Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

LWT

Volumn 45, Issue 1, 2012, Pages 103-109

  De Conto, Leilane Costa ^a   Porto Oliveira, Raquel Silveira ^a   Pereira Martin, Luiz Gabriel ^a   Chang, Yoon Kill ^a   Steel, Caroline Joy ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bread; Microcapsules; Omega 3; Rosemary extract

Indexed keywords

BAKERIES; FATTY ACIDS; FOOD PRODUCTS; MICROENCAPSULATION; QUALITY CONTROL; TEXTURES;

BREAD; MICROCAPSULES; OMEGA-3; OMEGA-3-FATTY ACIDS; PURCHASE INTENTION; ROSEMARY EXTRACTS; SENSORY ACCEPTANCE; SENSORY CHARACTERISTICS;

ACCEPTANCE TESTS;

ROSMARINUS OFFICINALIS;

EID: 80052965216     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.027     Document Type: Article

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