Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies-Reference-Cited by-同舟云学术

Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies

Published:2018-10-11 Issue:1 Volume:12 Page:77-87
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Venturini Larissa Hernandes,Moreira Thaysa Fernandes Moya,da Silva Tamires Barlati Vieira,de Almeida Melina Maynara Carvalho,Francisco Cristhian Rafael Lopes,de Oliveira Anielle,de Campos Sabrina Silva,Bilck Ana Paula,de Souza Leone Roberta,Tanamati Ailey Aparecida Coelho,Gonçalves Odinei Hess,Leimann Fernanda Vitória

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2188-0/fulltext.html

Reference43 articles.

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2. Bastıoğlu, A. Z., Koç, M., & Ertekin, F. K. (2017). Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying. Journal of Food Measurement and Characterization, 11(0), 1–11. https://doi.org/10.1007/s11694-017-9507-4 .

3. Brunauer, S., Emmet, P. H., & Teller, E. (1938). Adsorption of gases in multi molecular layers. Journal of the American Chemical Society, 60(2), 309–320.