Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies

The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoite...

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Enregistré dans:
Détails bibliographiques
Publié dans:Food Sci Nutr
Auteurs principaux: Raza, Muhammad Qasim, Arshad, Muhammad Umair, Arshad, Muhammad Sajid, Anjum, Faqir Muhammad, Imran, Ali, Ahmed, Aftab, Munir, Haroon
Format: Artigo
Langue:Inglês
Publié: John Wiley and Sons Inc. 2020
Sujets:
Original Research
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC7063339/
https://ncbi.nlm.nih.gov/pubmed/32180946
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1383
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