Trans fatty acids in selected bakery products and its potential dietary exposure
High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries. In this study, total fat of baked products was determined...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40827/1/17%20IFRJ%2021%20%2806%29%202014%20Azrina%20679.pdf http://psasir.upm.edu.my/id/eprint/40827/ http://www.ifrj.upm.edu.my/21%20%2806%29%202014/17%20IFRJ%2021%20%2806%29%202014%20Azrina%20679.pdf |
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