Physico-chemical characteristics of different types of vegetable fats and oils used in the manufacture of candies;Características físico-químicas de diferentes tipos de grasas y aceites vegetales utilizados en la elaboración de bombones.

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral

Volumn 12, Issue 5, 1997, Pages 270-273

  Saavedra, M I ^a   Lopez Jimenez J A ^a   Perez Llamas F ^a   Zamora, S ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EDIBLE OIL; FATTY ACID; PEROXIDE; SUGAR; THEOBROMA OIL; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; CHROMATOGRAPHY; COMPARATIVE STUDY; FAT INTAKE; THEORETICAL MODEL;

ANALYSIS OF VARIANCE; CANDY; CHROMATOGRAPHY; DIETARY FATS; DIETARY FATS, UNSATURATED; FATS, UNSATURATED; FATTY ACIDS; MODELS, THEORETICAL; PEROXIDES; PLANT OILS;

EID: 0031226750     PISSN: 02121611     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)