The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening

Margerine (MA) and shortening (SO) was applied into cookies at different percentages of fat blends to determine the effects on the physico-chemical characteristics and the sensory acceptance of cookies

Main Author:	Mok, Hoo Sin
Published:	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia, 2006.

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