<b>Fatty acid quantification in different types of cookies with emphasis on <em>trans</em> Fatty Acids</b> - doi: 10.4025/actascitechnol.v34i1.10304

  The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty acids. Three brands (A, B, C) of each kind of cook...

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Bibliographic Details

Main Authors:	Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergí­lio Visentainer, Makoto Matsushita, Nilson Evelazio de Souza
Format:	Artigo
Language:	Português
Published:	Universidade Estadual de Maringá 2011-07-01
Series:	Acta Scientiarum: Technology
Subjects:	saturated fatty acids cookies trans fatty acids
Online Access:	https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/10304
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