Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems
Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunfl...
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| Main Authors: | , , , , , |
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| Format: | Book |
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MDPI AG,
2022-10-01T00:00:00Z.
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Internet
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |