Arbutus unedo L. and Ocinum basilicum L. as sources of natural ingredients for bread functionalization
The overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. Howeve...
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| Other Authors: | , , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/16165 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/16165 |