REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND
The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogena...
Salvato in:
| Autori principali: | , , , , , |
|---|---|
| Natura: | Online |
| Lingua: | eng |
| Pubblicazione: |
Universidad de Sonora
2018
|
| Accesso online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/710 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|
