Oxidation of Corn Oil During Frying of Soy–Flour-Added Flour Dough
Article first published online: 10 JUL 2007
Journal of Food Science
Volume 72, Issue 6, pages C317–C323, August 2007
How to Cite
Yoon, Y. and Choe, E. (2007), Oxidation of Corn Oil During Frying of Soy–Flour-Added Flour Dough. Journal of Food Science, 72: C317–C323. doi: 10.1111/j.1750-3841.2007.00426.x
- Issue published online: 10 JUL 2007
- Article first published online: 10 JUL 2007
- MS 20070037 Submitted 1/14/2007, Accepted 5/5/2007
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