Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests

• প্রধান লেখক: Vassilis Athanasiadis (লেখক), Dimitrios Kalompatsios (লেখক), Martha Mantiniotou (লেখক), Stavros I. Lalas (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: MDPI AG, 2024-07-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

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...