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Autor:
Jamila M. Al-Saqer, Nissar Ahmed, Hanan Al-Amiri, Suad N. Al-Hooti, Amani Al-Othman, Johari Minal, Isa B. Mansour, Latifa Al-Haji, Jiwan S. Sidhu
Publikováno v:
Food Chemistry. 85:579-583
Two functional foods (pan bread and sugar-snap cookies), were prepared using red palm olein (RPOL) and red palm shortening (RPS) with the objective of providing higher amounts of antioxidant vitamin E in our diet. The total vitamin E contents in the