Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of durum wheat oil on the physico-chemical and sensory...

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Detalles Bibliográficos
Autores principales: Vurro, Francesca, Greco Miani, Marcello, Summo, Carmine, Caponio, Francesco, Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105464/
https://www.ncbi.nlm.nih.gov/pubmed/35564004
http://dx.doi.org/10.3390/foods11091282

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105464/
https://www.ncbi.nlm.nih.gov/pubmed/35564004
http://dx.doi.org/10.3390/foods11091282

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