Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese
Author:
Affiliation:
1. Universidade Federal do Ceará, Brasil
2. Embrapa Agroindústria Tropical, Brasil
3. Universidade Estadual Vale do Acaraú, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v42/0101-2061-cta-fst37221.pdf
Reference39 articles.
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2. Acid, peroxide, ester and saponification values for some vegetable oils before and after frying;Alajtal A. I.;AASCIT Journal of Materials,2018
3. Evaluation of some chemical and sensory properties of processed cheese analogue with selected vegetable oils;Al-Ismail K.;International Journal of Chemical and Process Engineering Research,2015
4. Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis);Almeida D. T.;Food Science and Technology,2019
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