Natural colorants in cookies: evaluation of the incorporation effects on the physico-chemical composition
In order to respond to the industry’s need for additives of natural origin, the exploration of new natural sources for different compounds has increased. Compounds with dyeing capacity are of great interest because, throughout the industrial processing of foods, they eventually see their initial col...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/24128 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/24128 |