Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00205-5
Abstract: The aim of this work was to evaluate the quality characteristics of the cakes produced with zero trans interesterified shortenings containing high levels (75% and 85%) of refined olive oil (OO). A commercial cake shortening… read more here.
Keywords: control sample; alternative commercial; shortenings alternative; oil ... See more keywords