Quality of Margarine Produced from Coconut and Cashew Kernel Oil Blends and their Potential as Shortening for Biscuit Production

Corresponding Author’s Institution: Department of Home Science and Management, Rivers State University, Faculty of Agriculture, Nkpolu-Oroworukwo, P.M.B. 5080, Port Harcourt, Rivers State, Nigeria.

Corresponding Author’s email: catherine.orisa@ust.edu.ng

Doi: https://dx.doi.org/10.4314/njns.v45i2.22

Permanent link to this article: https://journal.nutritionnigeria.org/journal/quality-of-margarine-produced-from-coconut-and-cashew-kernel-oil-blends-and-their-potential-as-shortening-for-biscuit-production/