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Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread
Toshiyuki, Toyosaki, Michio, Kasai, Yasuhito, Konishi, Yasuhide, SakaneVolume:
9
Year:
2015
Journal:
African Journal of Food Science
DOI:
10.5897/AJFS2014.1257
File:
PDF, 603 KB
2015