Developing functional foods using red palm olein: Objective color and instrumental texture

International Journal of Food Properties

Volumn 7, Issue 1, 2004, Pages 15-25

  Al Hooti, S N ^a   Sidhu, J S ^a   Al Saqer, J M ^a   Al Amiri, H A ^a   Al Othman, A ^a   Mansour, I B ^b   Johari, M ^b  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Bread; Cookies; Functional foods; Instrumental texture; Objective color; Red palm olein

Indexed keywords

CARBOHYDRATES; CHOLESTEROL; ESTERS; FATTY ACIDS; OILS AND FATS; TUMORS; VITAMINS;

BREAD; COOKIES; FUNCTIONAL FOODS; INSTRUMENTAL TEXTURE; OBJECTIVE COLOR; RED PALM OLEIN;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 2342557867     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120022492     Document Type: Article

References (10)

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