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

标题
Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 5, Pages 845-853
出版商
Elsevier BV
发表日期
2007-05-25
DOI
10.1016/j.lwt.2007.05.011

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started