Effects of flour storage conditions on the lipid oxidation of fried products during storage in the dark

Title
Effects of flour storage conditions on the lipid oxidation of fried products during storage in the dark
Authors
최은옥
Keywords
wheat flour, fried products, storage, lipid oxidation, water activity
Issue Date
2006
Series/Report no.
Food Science and Biotechnology; Vol.15 No.3
URI
http://dspace.inha.ac.kr/handle/10505/30475
Appears in Collections:
College of Natural Science(자연과학대학) > Food and Nutrition (식품영양학) > Local Access Journal Papers, Reports(식품영양학 논문, 보고서)

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