Hydrolytic changes in lipid fraction of bakery products with oilseed cake flours

Urszula Samotyja , Olga Bińczak , Agata Czyż , Natalia Plucińska

Abstract

n/a
Publication typeOriginal work published as abstract
Author Urszula Samotyja (WT / KTAS)
Urszula Samotyja,,
- Department of Food Commodity Science
, Olga Bińczak (WT / KTAS)
Olga Bińczak,,
- Department of Food Commodity Science
, Agata Czyż
Agata Czyż,,
-
, Natalia Plucińska
Natalia Plucińska,,
-
Pages89-89
Publication size in sheets0.3
Book Gwiazdowska Daniela, Samotyja Urszula, Juś Krzysztof (eds.): Current Trends in Commodity Science. Book of Abstracts. 14th International Commodity Science Conference 2017 (14th IComSC'17), 2017, Uniwersytet Ekonomiczny w Poznaniu, ISBN 978-83-943304-7-7, 160 p.
Keywords in Englishfood design, reformulation, oilseed flours, bakery products, fat acidity, free fatty acids, rancidity
Languageen angielski
Not used for evaluationyes
Score (nominal)0
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