期刊论文详细信息
Grasas y Aceites | |
Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries | |
J. Rosicka-Kaczmarek1  G. Budryn1  W. Krysiak1  E. Nebesny1  K. Miśkiewicz1  | |
[1]Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology | |
关键词: acid value; conjugated dienes and trienes; dsc; peroxide value; | |
DOI : 10.3989/gya.070412 | |
来源: DOAJ |
【 授权许可】
Unknown