Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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2. Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil;Journal of Food Science;2017-01-19
3. Incorporation of Nutraceutical Ingredients in Baked Goods;Nutraceutical and Functional Food Processing Technology;2015-02-06
4. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils;International Journal of Food Science & Technology;2012-08-22
5. Comparative Study and Quality Evaluation of ItalianFocacciasSeasoned with Extra Virgin Olive Oil;International Journal of Food Properties;2011-09
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