Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines

Indexed by WOS/ Scopus

Bibliographic Details

Main Authors:	Arifin N., Peng K.S., Long K., Ping T.C., Yusoff M.S.A., Aini I.N., Ming L.O.
Other Authors:	Faculty of Science and Technology
Format:	journal::journal article
Language:	English en_US
Published:	2024
Subjects:	Acceptance test Cookies Correlation coefficient Medium- and long-chain triacylglycerols MLCT-enriched margarine Principal component analysis Quantitative descriptive analysis Sensory qualities Textural properties
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