Tables index

From

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Wen-Chieh Sung, Yu-Chin Lin

Journal of Food and Nutrition Research. 2017, 5(9), 697-707 doi:10.12691/jfnr-5-9-10
  • Table 1. Peak temperature and melting point of different concentrations of coconut oil and beeswax organogels
  • Table 2. Fatty acids contents of commercial shortening, beeswax and organogels
  • Table 3. The sensory evaluation analysis of cookie with different concentrations of coconut oil and beeswax organogels
  • Table 4. Correlations of beeswax concentrations, total phenolic content, reducing power and antioxidant activity