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Jama. 269:3015-23. National Research Council Food fattys and Nutrition Board. 1989. Recommended Dietary Allowances. I Oth fattys ed. National Academy Press, Washington, D.C. 2 84. Nenseter, M. S., A. C. Rustan, S. Lund-Katz, E. Soyland, G. Maelandsmo. 1992. Effect of dietary supplementation with n-3 polyunsaturated fatty acids on physical properties and metabolism of low density lipoprotein in humans. Arterioscler Thromb. 12:369-79. Noble, I.T., H. McLaughlin and E.G. Halliday. 1934. fattys Factors influenceing the apparent shortening value of a fat. Cereal Chem. 11:343.This article reports the effect of various manipulations on the breaking strength of shortbread. Alterations investigated included amount of mixing, creamed volume of fat and sugar, flour excess and flour added during rolling. Nonaka, M., M.L. Weaver and R.N. Sayre. 1974. Reducing the surface oil content of fried products. Food Technol. 28(5):50.Various treatments, including agitation, temperature, contact time and use of difluorodichloromethane (R-12), were tested to determine the affect on surface oil reduction in fried foods.
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