Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

Published 2011 View Full Article

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Title
Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 1, Pages 103-109
Publisher
Elsevier BV
Online
2011-08-02
DOI
10.1016/j.lwt.2011.07.027

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