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Two functional foods (pan bread and sugar-snap cookies), were prepared using red palm olein (RPOL) and red palm shortening (RPS) with the objective of providing higher amounts of antioxidant vitamin E in our diet. The total vitamin E contents in the palm oils used in this study were significantly higher (ranging from 717.8 to 817.5 mg/kg fat) than those in the palm shortenings (ranging from 451.0...
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