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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |