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Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream

Red palm olein (RPOL) is a premium palm-based product which is underutilized in the local market due to the lack of consumers’ awareness of its nutritional benefits. It was blended with palm oil (PO) and palm stearin (PS) at different ratios 0:50:50, 5:45:50, and 10:40:50 of RPO:PO:PS. These fat ble...

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主要な著者:	Mohamad Shah, Nur Khalishah, Sanny, M., Ab Karim, N. A., Kuppan, K., Mat Yusoff, M.
フォーマット:	論文
出版事項:	Rynnye Lyan Resources 2022
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/101264/ https://www.myfoodresearch.com/vol-69474issue-2.html
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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