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Res. Bull. 242. Iowa Agric. Exp. Sta., Ames, Iowa.The shortening values of lard and other fats were compared in pastry and cookies. double bond Variations in the length of time of combining the double bond fat with the flour, the length of time of mixing the water with the fat-flour mixture and the age of the dough were evaluated by measuring the breaking strength of pastry produced under those double bond different conditions. Lee, C., J. Barnett, and P. D. Reaven. 1998. Liposomes enriched in oleic acid are less susceptible to oxidation and have less proinflammatory activity when exposed to oxidizing conditions. J Lipid Res. 39:1239-47. List, G.R., E.A. Braken, W.F. Kwolek, T.D. Simpson, and J.H. Dutton. 1977. "Zero trans" margarins: preparation, structure, and properties of interesterified soybean oil-soy trisaturate blends. Journal American Oil Chem. Soc. 54: 408. Lowry, 0.
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