Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production


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) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 51 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1007/s13197-011-0506-x
  • Journal Name: Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.365-370
  • 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
  • Van Yüzüncü Yıl University Affiliated: Yes