Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach
Nut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. For this purpose, mono- and di-glycerides, and leci...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Effect-of-Lecithin-and-Mono-and-Diglyceride-on-Quality-and-Shelf-Life-of-Hazelnut,129719,0,2.html |
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