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pro vyhledávání: '"Mohammad Hani Norziah"'
Autor:
Mohammad Hani Norziah, F.S.H. Lu
Publikováno v:
International Journal of Food Science & Technology. 45:821-827
Summary Wholemeal bread and white bread were prepared by substituting shortening with refined menhaden fish oil (0.5%, 1.0% and 1.5% w/w). The stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were evaluated over 5 days of stora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46403ac919e83f19ee9a6e7d70a11927
https://doi.org/10.1111/j.1365-2621.2010.02205.x
https://doi.org/10.1111/j.1365-2621.2010.02205.x
