Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations-Reference-Cited by-同舟云学术

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Published:2020-08-31 Issue:10 Volume:85 Page:3072-3080
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gutiérrez‐Luna Katherine¹,Ansorena Diana¹²^ORCID,Astiasarán Iciar¹²^ORCID

Affiliation:

1. Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition Universidad de Navarra C/Irunlarrea s/n Pamplona 31008 Spain

2. Universidad de Navarra IDISNA ‐ Instituto de Investigación Sanitaria de Navarra Pamplona Spain

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15407

Reference48 articles.

1. AECOSAN. (2016).Contenido de ácidos grasos trans en los alimentos en España. 2015. Retrieved fromhttp://www.aecosan.msssi.gob.es/AECOSAN/docs/documentos/nutricion/Informe_AGT2015.pdf

2. 2012: No trans fatty acids in Spanish bakery products

3. Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins

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