Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
Article first published online: 26 JUL 2010
Copyright © 2010 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 90, Issue 13, pages 2310–2317, October 2010
How to Cite
Cheong, L.-Z., Tan, C.-P., Long, K., Affandi Yusoff, M. S. and Lai, O.-M. (2010), Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage. J. Sci. Food Agric., 90: 2310–2317. doi: 10.1002/jsfa.4088
- Issue published online: 7 SEP 2010
- Article first published online: 26 JUL 2010
- Manuscript Accepted: 29 APR 2010
- Manuscript Revised: 21 MAR 2010
- Manuscript Received: 22 APR 2009
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