Fatty Acid Profile and Oil Stability of Butter Made from Peanut Paste Supplemented with Sesame Seed Paste
Ufot E. Inyang & Onyale V. Oduma · Asian Food Science Journal · 2020
The present study was conducted to assess the effect of supplementation of peanut paste with 0, 10, 20, 30, 40 and 50% sesame seed paste on the fatty acid profile and oil stability of butter made from the blends. Packaged samples from each blend were stored at ambient temperature...
Open access
Research Article
10.9734/afsj/2020/v17i430196