EFFECT OF DHA CONTAINING OILS AND POWDERS ON BAKING PERFORMANCE AND QUALITY OF WHITE PAN BREAD

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SERNA SALDIVAR S.O.; ZORRILLA R.; DE LA PARRA C.

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Journal Paper

Paper Information

Journal: PLANT FOODS FOR HUMAN NUTRITION Year:2006 | Volume:61 | Issue:3 Page(s): 121-129

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Information Journal Paper

Title

EFFECT OF DHA CONTAINING OILS AND POWDERS ON BAKING PERFORMANCE AND QUALITY OF WHITE PAN BREAD

Author(s)

SERNA SALDIVAR S.O. | ZORRILLA R. | DE LA PARRA C. | Issue Writer Certificate

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Abstract

Cites

EVALUATION AND COMPARISON OF SOME CHEMICAL PROPERTIES OF SESAME SEED AND FLAXSEED

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APA: Copy

SERNA SALDIVAR, S.O., ZORRILLA, R., & DE LA PARRA, C.. (2006). EFFECT OF DHA CONTAINING OILS AND POWDERS ON BAKING PERFORMANCE AND QUALITY OF WHITE PAN BREAD. PLANT FOODS FOR HUMAN NUTRITION, 61(3), 121-129. SID. https://sid.ir/paper/676825/en

Vancouver: Copy

SERNA SALDIVAR S.O., ZORRILLA R., DE LA PARRA C.. EFFECT OF DHA CONTAINING OILS AND POWDERS ON BAKING PERFORMANCE AND QUALITY OF WHITE PAN BREAD. PLANT FOODS FOR HUMAN NUTRITION[Internet]. 2006;61(3):121-129. Available from: https://sid.ir/paper/676825/en

IEEE: Copy

S.O. SERNA SALDIVAR, R. ZORRILLA, and C. DE LA PARRA, “EFFECT OF DHA CONTAINING OILS AND POWDERS ON BAKING PERFORMANCE AND QUALITY OF WHITE PAN BREAD,” PLANT FOODS FOR HUMAN NUTRITION, vol. 61, no. 3, pp. 121–129, 2006, [Online]. Available: https://sid.ir/paper/676825/en

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