REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Buitimea-Cantúa, Nydia E., Salazar-García, María Guadalupe, Serna-Saldívar, Sergio O., Buitimea- Cantúa, Génesis V., Magaña-Barajas, Elisa, Morales-Ortega, Adriana
स्वरूप: Online
भाषा:eng
प्रकाशित: Universidad de Sonora 2018
ऑनलाइन पहुंच:https://biotecnia.unison.mx/index.php/biotecnia/article/view/710
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