Dinç S., Javidipour I., Özbas Ö. Ö., Tekin A.
Journal of Food Science and Technology, vol.51, no.2, pp.365-370, 2014 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
51
Issue:
2
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Publication Date:
2014
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Doi Number:
10.1007/s13197-011-0506-x
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Journal Name:
Journal of Food Science and Technology
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.365-370
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Keywords:
Interesterified fat, Hydrogenated fat, Trans fatty acid, Shortening, Cookie, FATTY-ACID-COMPOSITION, SUGAR-BEET FIBER, OXIDATIVE STABILITY, VEGETABLE-OILS, CANOLA OIL, PALM OIL, QUALITY, COTTONSEED, REPLACEMENT, BLENDS
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Van Yüzüncü Yıl University Affiliated:
Yes