Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% r...

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Detalles Bibliográficos
Autores principales: Kupiec, Milena, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Zbikowska, Katarzyna, Kowalska, Małgorzata, Kowalska, Hanna, Rutkowska, Jarosława
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8430945/
https://www.ncbi.nlm.nih.gov/pubmed/34502126
http://dx.doi.org/10.3390/ijms22179220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8430945/
https://www.ncbi.nlm.nih.gov/pubmed/34502126
http://dx.doi.org/10.3390/ijms22179220

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