Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil
Shortenings are a mixture of one or more vegetable edible oil with partial hydrogenation in mixed with or without animal fat. In this study, three formulations of shortenings, with the best commercial and technological properties were prepared. Increasing consumption of shortenings at the human dail...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Tehran
2019-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_74637_54dcaa63e409574438518c6633aff47e.pdf |