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Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production
The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO) were studied in the production of cookies. All the experimental shortenings had zero-trans fatty aci...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3907647/ https://ncbi.nlm.nih.gov/pubmed/24493897 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0506-x |
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