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Chemical Characteristics and Sensory Properties of Novel Snacks Produced with Okara Fortified with Omega-3 from Fish Oil

机译：用鱼油欧米茄3强化新型小吃的化学特征和感官特性

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Trinidad Sandra Álvarez; Daniela Lorena Lamas;
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1. Chemical characteristics and sensory properties of novel snacks produced with okara fortified with omega-3 from fish oil [J] . Trinidad Sandra álvarez, Daniela Lorena Lamas International Journal of Food Studies . 2021,第a期

机译：用鱼油欧米茄3强化新型小吃的化学特征和感官特性
2. Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara) [J] . K.N. WALISZEWSKI, V. PARDIO, E. CARREON Journal of Food Science . 2002,第8期

机译：用废豆浆残渣（豆渣）强化的玉米粉化玉米粉制成的玉米饼的理化和感官特性
3. The Effects of Storage Time on Physiochemical, Rheological, Micro-Structural and Sensory Properties of Feta Cheese Fortified with Fish andOlive Oils [J] . Farzad Farbod, Ahmad Kalbasi, Sohrab Moini, Journal of Nutrition & Food Sciences . 2013,第5期

机译：贮藏时间对以鱼油和橄榄油强化的羊奶酪的理化，流变，微结构和感官特性的影响
4. WHY DAIRY CALVES SHOULD EAT MORE FISH - ATTENUATING THE INFLAMMATORY RESPONSE OF DAIRY CALVES BY SUPPLEMENTING MILK WITH OMEGA-3 FATTY ACIDS FROM FISHOIL [C] . Michael A. Ballou Eastern Nutrition Conference . 2012

机译：为什么乳制品牛犊应该多吃鱼 - 通过用Fishoil的ω-3脂肪酸补充牛奶来减轻乳制品的炎症反应
5. Physio-chemical and sensory properties of a nutrient-fortified extruded product. [D] . Lassissi Akande, Tajudini. 2013

机译：营养强化挤出产品的理化和感官特性。
6. Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time [O] . Filiz Yangilar 2016

机译：鱼油强化壳聚糖可食用膜对GöbekKashar奶酪成熟期微生物化学成分和感官特性的影响
7. The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils [O] . Farzad Farbod Ahmad Kalbasi, Sohrab Moini Zahra Emam-Djomeh 2013

机译：用鱼类和橄榄油强化Feta奶酪生理化学，流变，微结构和感官特性的影响

Chemical Characteristics and Sensory Properties of Novel Snacks Produced with Okara Fortified with Omega-3 from Fish Oil

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