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Animal fat replacement by vegetable oils in formulations of breads with flour mixes

Mariana B Osuna1, Ana M Romero1, Carmen M Avallone1

  • 11Laboratorio de Industrias Alimentarias, Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández N°755, Presidencia Roque Sáenz Peña, Provincia Chaco Argentina.

Journal of Food Science and Technology
|March 1, 2018
PubMed

Keywords:
Canola oilFatty acidsFlour mixesFunctional breadOlive oil

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