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

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 5, 2000, Pages 543-545

  Daglioglu, Orhan ^a   Tasan, Murat ^a   Tuncel, Baris ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FOOD PROCESSING; HYDROGENATION; MICROWAVE OVENS; OXIDATION; PEROXIDES;

BAKING; LINOLEIC ACID;

FOOD PRODUCTS;

EID: 0033741570     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0086-5     Document Type: Article

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