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...
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Format: | Online |
| Sprog: | eng |
| Udgivet: |
Universidad de Sonora
2018
|
| Online adgang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/710 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
