Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies

The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoite...

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Detalles Bibliográficos
Autores principales: Raza, Muhammad Qasim, Arshad, Muhammad Umair, Arshad, Muhammad Sajid, Anjum, Faqir Muhammad, Imran, Ali, Ahmed, Aftab, Munir, Haroon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063339/
https://www.ncbi.nlm.nih.gov/pubmed/32180946
http://dx.doi.org/10.1002/fsn3.1383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063339/
https://www.ncbi.nlm.nih.gov/pubmed/32180946
http://dx.doi.org/10.1002/fsn3.1383

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