Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation

Autor:	Wafaa K. Bahgaat, Mervat I. Foda, Ghada A. Abo-Elwafa, I.H. Badawy, Amany E. Hegazy, Saadia M. Aly, Youssef El-Shattor
Rok vydání:	2016
Předmět:	0106 biological sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Interesterified fat 010608 biotechnology Nano Stearin 04 agricultural and veterinary sciences Food science 040401 food science 01 natural sciences Food Science
Zdroj:	American Journal of Food Technology. 11:171-181
ISSN:	1557-4571
DOI:	10.3923/ajft.2016.171.181
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::265de50e9056553869372bdecc72b521 https://doi.org/10.3923/ajft.2016.171.181 Zobrazit plný text záznamu