Trans fatty acids in selected bakery products and its potential dietary exposure

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Trans fatty acids in selected bakery products and its potential dietary exposure

High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries. In this study, total fat of baked products was determined...

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Bibliographic Details
Main Authors:	S., Siti Nurshahbani, Azlan, Azrina
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/40827/ http://psasir.upm.edu.my/id/eprint/40827/1/17%20IFRJ%2021%20%2806%29%202014%20Azrina%20679.pdf

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