Physical and Chemical Attributes and Consumer Acceptance of Sugar‐Snap Cookies Containing Naturally Occurring Antioxidants
- 15 May 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (3) , 281-283
- https://doi.org/10.1094/cchem.1997.74.3.281
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Correlation Between Oxidative Deterioration of Unsaturated Lipid and n‐Hexanal during Storage of Brown RiceJournal of Food Science, 1986
- HPLC Analysis of Phytic Acid in Selected Foods and Biological SamplesJournal of Food Science, 1982
- Measuring Parts Per Billion of Volatile Materials in MilkJournal of Dairy Science, 1975
- Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor EstimatesJournal of Food Science, 1964
- The oven test as an index of keeping qualityJournal of Oil & Fat Industries, 1938