Comparison of the Effect of Using Cottonseed Oil (CSO) versus Soybean Oil (SBO) on the Acceptability of Baked Products
J.D. Radcliffe, L.M. Hernandez, V. Imrhan, L. AxtVolume:
105
Year:
2005
Language:
english
DOI:
10.1016/j.jada.2005.05.124
File:
PDF, 38 KB
english, 2005