Synthesis and Characterization of a Structured Lipid from Amaranth Oil as a Partial Fat Substitute in Milk-Based Infant Formula
Author:
Affiliation:
1. Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602-2610
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf901048x
Reference59 articles.
1. Fatty acid and triacylglycerol compositions of seed oils of five Amaranthus accessions and their comparison to other oils
2. Nutritional Value for Young Children of Grain Amaranth and Maize-Amaranth Mixtures: Effect of Processing
3. Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla
4. Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas
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