The effect of replacing red palm stearin with red palm olein in baked potato cookies
Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature of 160 ºC, and baking...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Consejo Superior de Investigaciones Científicas
2022-06-01
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| Saila: | Grasas y Aceites |
| Gaiak: | |
| Sarrera elektronikoa: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1941 |
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