Journal:
:journal of paramedical sciences
0
roghaieh pakdaman lahiji department of food science and technology, school of food biosciences, the university of reading, whiteknights, reading, rg6 6ap, uk.
mehrdad mohammadi students’ research committee, department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran
masoumeh moslemy students’ research committee, department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran
pooneh aminigram proteomics research center, shahid beheshti university of medical sciences, tehran
the effect of four types of shortening including a commercially vegetable oil (as control), palm olein (po), palm stearin (ps), and a blend of the latter two oils with rapeseed oil (bf) on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. all of the obtained dough treatments showed weak liquid viscoelastic behavior. their storage (g ) an...
