"Effect of five fats sources on the physicochemical quality of baked goods" by H. Zhong

Selected Works of Silvana Martini

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Presentation

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

102nd AOCS Annual Meeting and Expo

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

Document Type

Presentation

Publication Date

5-1-2011

Disciplines

Life Sciences and
Nutrition

Comments

* indicates graduate students; # indicates undergraduate students mentored

Citation Information

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).