Application of peanut butter to improve fatty acid composition of biscuits

Journal of Food Science and Technology

Volumn 47, Issue 3, 2010, Pages 285-289

  Gajera, H P ^a   Kapopara, M B ^a   Patel, V H ^a  

^a JUNAGADH AGRICULTURAL UNIVERSITY   (India)

Author keywords

Biscuits; Fatty acid composition; Hardness; Peanut butter; Sensory acceptability; Vanaspati

Indexed keywords

BISCUITS; FATTY ACID COMPOSITION; PEANUT BUTTER; SENSORY ACCEPTABILITY; VANASPATI;

FOOD PRODUCTS; OLEIC ACID; STEARIC ACID;

HARDNESS;

ARACHIS HYPOGAEA;

EID: 78149379942     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0044-y     Document Type: Article

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