The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presen...

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Detalles Bibliográficos
Autores principales: Vurro, Francesca, Summo, Carmine, Squeo, Giacomo, 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/PMC9455472/
https://www.ncbi.nlm.nih.gov/pubmed/36076864
http://dx.doi.org/10.3390/foods11172679

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455472/
https://www.ncbi.nlm.nih.gov/pubmed/36076864
http://dx.doi.org/10.3390/foods11172679

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