Formulation of Trans Free Shortening Based on Canola, Palm Olein and Fully Hydrogenated Soybean Oils Blends; The Application on Biscuit

Subject Areas : food microbiology

S. Laghaei ¹ , M. Gharachorloo ²

1 - M. Sc. Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2021-06-03 Accepted : 2021-06-03 Published : 2021-07-01

Keywords:

References:

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