<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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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Português |
| Wydane: |
Universidade Estadual de Maringá
2011-07-01
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| Seria: | Acta Scientiarum: Technology |
| Hasła przedmiotowe: | |
| Dostęp online: | https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/10304 |
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