Incorporation of an extract rich in rosmarinic acid into cupcakes: Influence on the sugars and total carbohydrates composition
Currently, the food industry is focused on replacing synthetic additives with natural ingredients. Natural extracts obtained from plants have emerged as possible alternatives to synthetic preservatives, namely antioxidants [1]. Some dairy, meat and bakery products have been developed incorporating e...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10198/15662 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/15662 |