Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies
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DOI: 10.3390/foods11182793
Abstract: Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and… read more here.
Keywords: horo; palm; oil; oleic palm ... See more keywords