Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

Journal of Food Science and Technology

Volumn 52, Issue 6, 2015, Pages 3694-3700

  Rangrej, V ^a   Shah, V ^a   Patel, J ^a   Ganorkar, P M ^a  

^a A D PATEL INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Breaking strength; Flaxseed oil; Linoleic acid; Linolenic acid; P S ratio; PV; Spread ratio; 6 3 fatty acid ratio

Indexed keywords

DIGITAL STORAGE; FLAX; FOOD STORAGE; LINOLEIC ACID; OILSEEDS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

BREAKING STRENGTH; FLAXSEED OIL; LINOLENIC ACIDS; PV; SPREAD RATIO;

FATTY ACIDS;

EID: 84929944231     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1430-7     Document Type: Article

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