Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests
Recently, there has been a significant transition in the dietary preferences of consumers toward foods containing health-promoting compounds. In addition, as people's environmental awareness increases, they are increasingly looking for sustainable solutions. Palm oil, an oil used extensively by...
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| Main Authors: | , , , |
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| Format: | Book |
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MDPI AG,
2024-07-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |