Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products
Version of Record online: 9 FEB 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 113, Issue 2, pages 253–261, February 2011
How to Cite
Cheong, L.-Z., Tan, C.-P., Long, K., Idris, N. A., Yusoff, Mohd. S. A. and Lai, O.-M. (2011), Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products. Eur. J. Lipid Sci. Technol., 113: 253–261. doi: 10.1002/ejlt.201000296
- Issue online: 9 FEB 2011
- Version of Record online: 9 FEB 2011
- Accepted manuscript online: 7 SEP 2010 02:50AM EST
- Manuscript Accepted: 26 AUG 2010
- Manuscript Revised: 17 AUG 2010
- Manuscript Received: 12 APR 2010
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