Effects on bread and oil quality after functionalization with microencapsulated chia oil.
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DOI: 10.1002/jsfa.9022
Abstract: BACKGROUND Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of… read more here.
Keywords: oil containing; quality; microencapsulated chia; chia oil ... See more keywords