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Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology
Trends in the food industry are nowadays directed towards the reduction of the level of trans fatty acids in food intended for human consumption. The present study was designed and aimed at valorizing Dacryodes edulis (L.) powder as a substitute for margarine in the production of functional rice bis...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8426076/ https://www.ncbi.nlm.nih.gov/pubmed/34513986 http://dx.doi.org/10.1155/2021/5215367 |