✦ LIBER ✦

Chemical and sensory evaluation of lipid blends used in pie crusts

✍ Scribed by Lamiah L. Darweesh; R.B. Toma; Helen C. Lee; T.J. Weiss

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Use of Vegetable Oils at Reduced Levels

✍ P. T. Berglund; D. M. Hertsgaard 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 627 KB

Sensory Evaluation of Butterfat-Vegetabl

✍ Byung Hee Kim; Robert L. Shewfelt; Hyoungil Lee; Casimir C. Akoh 📂 Article 📅 2005 🏛 Institute of Food Technologists 🌐 English ⚖ 255 KB

Sensory and chemical evaluation of winey

✍ Maria T. Morales; Guadalupe Luna; R. Aparicio 📂 Article 📅 2000 🏛 Springer 🌐 English ⚖ 117 KB

USE OF FAT BLENDS IN CHEESE ANALOGS: INF

✍ C. LOBATO-CALLEROS; E.J. VERNON-CARTER; I. GUERRERO-LEGARRETA; J. SORIANO-SANTOS 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 570 KB

Use and Misuse of Sensory Evaluation in

✍ Sidel, Joel L.; Stone, Herbert; Bloomquist, Jean 📂 Article 📅 1981 🏛 American Dairy Science Association 🌐 English ⚖ 615 KB

Flavour evaluation of three black mulber

✍ Yeşim Elmacı; Tomris Altuğ 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 88 KB