Effects of microwave and conventional baking on the...

Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry

Orhan Daglioglu, Murat Tasan, Baris Tuncel
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Volume:
77
Year:
2000
Language:
english
Pages:
3
DOI:
10.1007/s11746-000-0086-5
File:
PDF, 521 KB
english, 2000
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