Chemical characteristics and sensory properties of novel snacks produced with okara fortified with omega-3 from fish oil
The aim of the present work was to develop a new soy-based food product and evaluate its chemical and sensory properties. A soy-based snack was mixed with rice (Oryza sativa), fortified with eicos-apentaenoic acid (EPA) and docosahexaenoic acid (DHA) Omega-3 fatty acids from fish by-products in enca...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2021-02-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/735 |