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...
में बचाया:
| मुख्य लेखकों: | , , , , , |
|---|---|
| स्वरूप: | Online |
| भाषा: | eng |
| प्रकाशित: |
Universidad de Sonora
2018
|
| ऑनलाइन पहुंच: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/710 |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
