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Application of peanut butter to improve fatty acid composition of biscuits
Biscuits prepared with different levels of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) (100:00, 75:25, 50;50, 25;75, 00:100) were evaluated for their fatty acid composition and textural property. Saturated fatty acids like myristic, palmitic, stearic acids were higher i...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer-Verlag
2010
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551027/ https://ncbi.nlm.nih.gov/pubmed/23572638 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0044-y |
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