Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dieta...

Descripción completa

Detalles Bibliográficos
Autores principales: Zbikowska, Anna, Kowalska, Malgorzata, Zbikowska, Katarzyna, Onacik-Gür, Sylwia, Łempicka, Urszula, Turek, Paweł
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880506/
https://www.ncbi.nlm.nih.gov/pubmed/35209183
http://dx.doi.org/10.3390/molecules27041393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880506/
https://www.ncbi.nlm.nih.gov/pubmed/35209183
http://dx.doi.org/10.3390/molecules27041393

Ejemplares similares