DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD
The present work aims at develop of a cookie with added omega 3. Three different commercial forms of omega 3 were evaluated as docosahexaenoic acid and ecoisapentaenoic acid (emulsion, powder and oil) at different omega 3 (ω3): omega 6 (ω6) ratios (1:5, 1:8, 1:10). A multistage factorial system was...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad de Antioquia
2012-04-01
|
| Series: | Vitae |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/vitae/article/view/10840 |