"Effect of high intensity ultrasound-treated lipid on the physical properties and sensory quality of baked products" by V. Zhong

Selected Works of Silvana Martini

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Presentation

Effect of high intensity ultrasound-treated lipid on the physical properties and sensory quality of baked products

Institute of Food Technologists' 2013 Annual Meeting and Expo

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

Document Type

Presentation

Publication Date

7-11-2013

Disciplines

Life Sciences and
Nutrition

Comments

* indicates graduate students; # indicates undergraduate students mentored

Citation Information

Zhong*, V., Allen, K., and Martini, S. 2013. Effect of high intensity ultrasound-treated lipid on the physical properties and sensory quality of baked products. Institute of Food Technologists’ 2013 Annual Meeting and Expo, Chicago, IL (poster presentation)