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Developing functional foods using red palm olein: objective color and instrumental texture
- Al-Hooti, S.N., Sidhu, J.S., Al-Saqer, J.M., Al-Amiri, H.A., Al-Othman, A., Mansour, I.B., Johari, M.
- International journal of food properties 2004 v.7 no.1 pp. 15-25
- health foods, product development, food technology, ingredients, palm oils, olein, nutritive value, shortenings, breads, food fortification, food processing quality, sensory properties, texture, color, cookies, breadmaking quality, new products