Fatty acid quantification in different types of cookies with emphasis on trans Fatty Acids

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 cookie...

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Detaylı Bibliyografya
Yayımlandı:Acta Scientiarum. Technology
Asıl Yazarlar: Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergílio Visentainer, Makoto Matsushita, Nilson Evelazio de Souza
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Universidade Estadual de Maringá 2012
Konular:
Ingeniería
cookies
trans fatty acids
Saturated fatty acids
Online Erişim:https://www.redalyc.org/articulo.oa?id=303226534015
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