Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using pe...

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Detalles Bibliográficos
Autores principales: Lapčíková, Barbora, Lapčík, Lubomír, Valenta, Tomáš, Kučerová, Tereza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658663/
https://www.ncbi.nlm.nih.gov/pubmed/36360051
http://dx.doi.org/10.3390/foods11213437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658663/
https://www.ncbi.nlm.nih.gov/pubmed/36360051
http://dx.doi.org/10.3390/foods11213437

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