Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

Published 2007 View Full Article

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Title
Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 5, Pages 845-853
Publisher
Elsevier BV
Online
2007-05-25
DOI
10.1016/j.lwt.2007.05.011

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