Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines
BACKGROUND: This study aims to investigate the textural properties and sensory qualities of cookies made from medium and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT : palm olein : palm stearin, 60 : 30:10 and 70 : 20:10, were selected to produce cookies...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English English |
Published: |
Wiley Interscience
2010
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Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/16497/1/Relationship%20between%20textural%20properties%20and%20sensory%20qualities%20of%20cookies%20made%20from%20medium.pdf |