Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust, Cookies, and Muffins
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3) , 640-644
- https://doi.org/10.1111/j.1365-2621.1986.tb13899.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Recent trends in usage of fats and oils as functional ingredients in the baking industryJournal of Oil & Fat Industries, 1983
- Use of Vegetable Oils in Pie CrustsJournal of Food Science, 1983
- Fat and cholesterol intakes of white adults in Columbia, Maryland . Upper-middle socioeconomic level subjectsJournal of the American Dietetic Association, 1982
- Use of oil in baked products—Part II: Sweet goods and cakesJournal of Oil & Fat Industries, 1979
- Use of oil in baked products—Part I: Background and breadJournal of Oil & Fat Industries, 1979