Figure 7. Effect of extracted lipids from cookie on the peroxide value during 20 days of stored at 60°C

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