Fatty acids analysis to differentiate nutritional quality of similar bakery products
Bakery products are a wide group of ready-to-eat processed foods, highly consumed, especially by young people. In the last years, increased attention has been dedicated to the intake of fat, focusing on the type of fat, namely saturated (SFA) and trans fatty acids. Margarine, butter, partially hydro...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.18/6150 |
| País: | Portugal |
| Oai: | oai:repositorio.insa.pt:10400.18/6150 |