Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Smruthi Rao"'
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100545- (2023)
Rosehip oil (REO) contains excessive amounts of polyunsaturated fatty acids (PUFA), such as Omega-3 fatty acids (OFA). OFA exhibits instability, poor solubility, and limited bioavailability upon addition to food. In this study, REO nanoemulsion was p
Externí odkaz:
https://doaj.org/article/2a211e565faf4c309d2cd8532c6822d2
Publikováno v:
J Food Sci Technol
A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d90e4cda576f93b37dc8729534809bc5
https://doi.org/10.1007/s13197-021-05235-w
https://doi.org/10.1007/s13197-021-05235-w