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

LWT

Volumn 41, Issue 5, 2008, Pages 845-853

  Kim, Haeyoung ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

Egg yolk; Flour dough; Frying; Oxidation; Sunflower oil

Indexed keywords

FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPIDS; OXIDATION; VEGETABLE OILS;

EGG YOLK; FLOUR DOUGH; SUNFLOWER OIL;

FOOD PRODUCTS;

HELIANTHUS;

EID: 38849083387     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.05.011     Document Type: Article

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