Effects on bread and oil quality after functionalization with microencapsulated chia oil.
Agustín GonzálezMarcela L MartínezAlberto E LeónPablo Daniel RibottaPublished in: Journal of the science of food and agriculture (2018)
The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids. © 2018 Society of Chemical Industry.
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