Improving the quality and oxidative stability of vegetable oil shortening using fermented dairy products and wheat gluten

Food Chemistry

Volumn 71, Issue 1, 2000, Pages 57-60

  Al Neshawy, A A ^a   Al Eid, S M ^a  

^a KING FAISAL UNIVERSITY   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

BUTYLCRESOL; GLUTEN; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; DAIRY PRODUCT; FOOD ANALYSIS; MELTING POINT; NONHUMAN; WHEAT;

EID: 0033898419     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00125-4     Document Type: Article

References (13)

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