Fatty acid composition including trans isomers of Serbian biscuits
An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges o...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2011-01-01
|
| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2011/0367-598X1000078K.pdf |