A comparative study of the influence of various liquid and solid vegetable shortenings upon doughnut physical characteristics
- 1 August 1943
- journal article
- Published by Springer Nature in Journal of Oil & Fat Industries
- Vol. 20 (8) , 149-151
- https://doi.org/10.1007/bf02640155
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- VARIOUS FATS USED IN DEEP‐FAT FRYING OF DOUGH MIXTURES AT HIGH ALTITUDESJournal of Food Science, 1939
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932