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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...
Autores principales: | Kupiec, Milena, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Zbikowska, Katarzyna, Kowalska, Małgorzata, Kowalska, Hanna, Rutkowska, Jarosława |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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