Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 - 0.52 g/100 g total fatty acids and 0.12 - 0.68 g/100 g total fatt...
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | مقال |
| اللغة: | English English |
| منشور في: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/24655/1/24655.pdf |