Effect of five fats sources on the physicochemical quality of baked goods

Authors

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

Document Type

Presentation

Journal/Book Title/Conference

102nd AOCS Annual Meeting and Expo

Publication Date

5-1-2011

Comments

* indicates graduate students; # indicates undergraduate students mentored

Recommended Citation

Zhong*, H., Allen, K., and Martini, S. 2011. Effect of five fats sources on the physicochemical quality of baked goods. 102th AOCS Annual Meeting and Expo Cincinnati, OH (poster presentation).