Preparation of a reduced-fat muffin using the stabilized paste obtained from the extraction of pecan nut oil
: Partially defatted paste was obtained as a by-product of the extraction of pecan nut oil from the Bustamante variety, obtained by cold-pressed extraction and stabilized. The pastes thus obtained had a fat level of 52.5%, being added to the product, replacing butter, to obtain a final fat content o...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2024
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| Materias: | |
| Acceso en línea: | https://agricolis.uanl.mx/index.php/revista/article/view/9 |