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Use of palm oil and butterfat as shortenings for short-dough biscuits : Sensory and instrumental analysis.

dc.creatorNor Aini, Idris, autor. aut 41802
dc.creatorAbdul, Halim Hassan. 42594
dc.creatorAminah, Abdullah. 56882
dc.creatorMamat, Shafie Embong. 56883
dc.description7 referencias.
dc.languaged
dc.relation
dc.subjectAceite de palma
dc.subjectCalidad.
dc.subjectGalletas.
dc.subjectGrasa de la leche.
dc.subjectmanteca
dc.subjectpropiedes organolépticas
dc.subjectSabor.
dc.subjectTextura.
dc.subjectUsos alimenticios.
dc.titleUse of palm oil and butterfat as shortenings for short-dough biscuits : Sensory and instrumental analysis.
dc.typetext


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