Effect of high intensity ultrasound-treated lipid on the physical properties and sensory quality of baked products

Authors

V. Zhong
K. Allen
Silvana Martini, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

Institute of Food Technologists' 2013 Annual Meeting and Expo

Publication Date

7-11-2013

Comments

* indicates graduate students; # indicates undergraduate students mentored

Recommended Citation

Zhong*, V., Allen, K., and Martini, S. 2013. Effect of high intensity ultrasound-treated lipid on the physical properties and sensory quality of baked products. Institute of Food Technologists’ 2013 Annual Meeting and Expo, Chicago, IL (poster presentation)