Effect of shortening substitution with olive ( Olea europaea) oil on textural properties, sensorial characteristics, and fatty acid composition of muffins

Author:

Punia Sneh1ORCID,Bala Dhull Sanju1,Kumar Siroha Anil1,Kumar Manoj2

Affiliation:

1. Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India

2. Chemical and Biochemical Processing Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. ABNT – Associação Brasileira de NormasTécnicas. (1993). Análise sensorial dos alimentos e bebidas – NBR 12806 (p. 8). Rio de Janeiro.

2. A simple methodology for the determination of fatty acid composition in edible oils through 1H NMR spectroscopy;Andersson B.;Magnetic Resonance in Chemistry,2010

3. Rheological Properties of Short Doughs at Small Deformation

4. The relationship between sucrose consumption and cancer; A review of the evidence;Bartrina J. A.;Nutrición Hospitalaria,2013

5. Codex Alimentarius Commission Codex Stan 19. (2006).Edible fats andoils not covered by individual standards. Retrieved fromhttp://www.codexali‐mentarius.net/web/standard_list.do?lang=en

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