Comparison of high oleic palm oils and shortenings in a baking application

被引：0
|
作者：
Perez-Santana, Melissa V. [1 ]
Mehta, Devanshu [1 ]
Cagampang, Gloria [1 ]
Nieves, Christopher [1 ]
Cedeno-Sanchez, Victor [2 ]
机构：
[1] Univ Florida, Gainesville, FL 32611 USA
[2] Grad Res Assistant, Boston, MA USA
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2022年 / 99卷
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：72 / 72
页数：1
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