Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study w...

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Detalles Bibliográficos
Autores principales: Giuffrè, Angelo Maria, Caracciolo, Manuela, Capocasale, Marco, Zappia, Clotilde, Poiana, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834388/
https://www.ncbi.nlm.nih.gov/pubmed/35159451
http://dx.doi.org/10.3390/foods11030299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834388/
https://www.ncbi.nlm.nih.gov/pubmed/35159451
http://dx.doi.org/10.3390/foods11030299

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