Quality of the lipid fraction of Italian biscuits

Journal of the Science of Food and Agriculture

Volumn 86, Issue 3, 2006, Pages 356-361

  Caponio, Francesco ^a   Summo, Carmine ^a   Delcuratolo, Debora ^a   Pasqualone, Antonella ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Biscuits; Degradation level; Fatty acid composition; HPSEC analysis; Quality of lipid fraction; trans isomers

Indexed keywords

EID: 31444450450     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2357     Document Type: Article

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