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Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry

✍ Scribed by Orhan Daglioglu; Murat Tasan; Baris Tuncel

Publisher
Springer-Verlag
Year
2000
Tongue
English
Weight
521 KB
Volume
77
Category
Article
ISSN
0003-021X

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## Abstract Concerning their environmental impact, native based fuels and lubricants show immense potential. In fact, these products are highly exposed to oxidative processes during storage or application [1, 2]. One way to raise oxidative stabilities is the addition of synthetic antioxidants. Anot