Improvement of fatty acid profile in breads supplemented with Kinako flour and chia seed

Author:

Giaretta D.,Lima V.A.,Carpes S.T.

Funder

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference30 articles.

1. Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties;Abedi;Food Science & Nutrition,2014

2. Compositions of forage and seed from second-generation glyphosate-tolerant soybean MON 89788 and insect-protected soybean MON 87701 from Brazil are equivalent to those of conventional soybean (Glycine max);Berman;Journal of Agricultural and Food Chemistry,2010

3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

4. Nutritive value and acceptability of bread fortified with moringa seed powder;Bolarinwa;Journal of the Saudi Society of Agricultural Sciences,2017

5. Quantification of EPA and DHA in seafood of the south coast of Brazil;Bonafè;Journal of Nutrition & Food Sciences,2011

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