Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.

Food Sci Nutr · 2020 · PMC7063339 · PMID 32180946

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highly significantno p-value reported

Two‐way ANOVA was applied to the all data obtained with a value of p ≤ .05 was expressed as highly significant (Steel, Torrie, & Dickey, 1997 ). 3.

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