Open AccessProduction of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols
Author(s) -
Shaker M. Arafat,
Amany M. Basuny,
Dalia M. Hikal
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.126046
Subject(s) - food science , chemistry , iodine value , peroxide value , polyphenol , oleic acid , palm stearin , palm oil , organic chemistry , antioxidant , biochemistry
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