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...
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| Hauptverfasser: | , , , , , |
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| Format: | Online |
| Sprache: | eng |
| Veröffentlicht: |
Universidad de Sonora
2018
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| Online Zugang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/710 |
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