COMPARING TRANS-FAT AND TRANS-FAT-FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATION

✍ Scribed by PETER L. BORDI; JR.; DANIELLE M. HACK; SUSAN J. COCCI; MICHELE D. RAGER; S. WILLIAM HESSERT; JR.

• Book ID: 111345346
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 250 KB
• Volume: 24
• Category: Article
• ISSN: 0887-8250
• DOI: 10.1111/j.1745-459x.2008.00194.x