<b>Fatty acid quantification in different types of cookies with emphasis on <em>trans</em> Fatty Acids</b> - doi: 10.4025/actascitechnol.v34i1.10304

<b>Fatty acid quantification in different types of cookies with emphasis on <em>trans</em> Fatty Acids</b> - doi: 10.4025/actascitechnol.v34i1.10304

<p class="aTitulodoArtigo"> </p><p class="aresumo">The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers...

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Bibliographic Details
Main Authors:	Makoto Matsushita, Jesui Vergílio Visentainer, Aline Kirie Gohara, Angela Cláudia Rodrigues, Gisely Luzia Stroher, Nilson Evelazio de Souza
Format:	Article
Language:	English
Published:	Universidade Estadual de Maringá 2011-11-01
Series:	Acta Scientiarum: Technology
Subjects:	saturated fatty acids cookies trans fatty acids
Online Access:	http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10304

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