Natural colouring agents obtained from different plant sources applied to the pastry sector
Given that some intolerance and allergic reactions have been associated with the consumption of artificial additives, in recent decades consumers have been choosing to ingest food containing natural alternatives [1,2]. The present work presents some preliminary results regarding the incorporation of...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/18087 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/18087 |