Improving the quality and oxidative stability of vegetable oil shortening using fermented dairy products and wheat gluten

Journal article

Peer reviewed

Food chemistry, Vol.71(1), pp.57-60

01/10/2000

Abstract

Biological and medical sciences

Fat industries

Food additives

Food industries

Fundamental and applied biological sciences. Psychology

General aspects

1 Record Views

Title: Improving the quality and oxidative stability of vegetable oil shortening using fermented dairy products and wheat gluten
Creators - without role: A. A AL-NESHAWY - King Faisal University
S. M AL-EID - King Faisal University
Publication Details: Food chemistry, Vol.71(1), pp.57-60
Publisher: Elsevier
Identifiers: 9920371808331
Academic Unit: King Faisal University
Language: English
Resource Type: Journal article