Citation
G. Bartolozzi et al., An investigation on the lipidic fraction of bakery products, IND ALI, 38(381), 1999, pp. 530-532
Citations number
4
Categorie Soggetti
Food Science/Nutrition
Journal title
INDUSTRIE ALIMENTARI
ISSN journal
0019901X
→ ACNP
Volume
38
Issue
381
Year of publication
1999
Pages
530 - 532
Database
ISI
SICI code
0019-901X(199905)38:381<530:AIOTLF>2.0.ZU;2-2
Abstract
Forty samples of bakery products have been analyzed in order to determine t
he amount and composition of the lipidic Fraction. There was a prevalence o
f saturated fatty acids. The results showed that the average amount is very
variable (4.4-37.0%).