The influence of oilseed cake flours on hydrolytic rancidity of breadsticks

Urszula Samotyja , Olga Bińczak , Agata Czyż , Plucińska Natalia

Abstract

n/a
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,,
-
, Plucińska Natalia
Plucińska Natalia,,
-
Pages149-161
Publication size in sheets0.6
Book Samotyja Urszula, Zmudziński Wojciech (eds.): Current trends in commodity science : challenges in food development and processing, 2017, Uniwersytet Ekonomiczny w Poznaniu, ISBN 9788394820602, 192 p.
Keywords in Englishfood design, oilseed flours, bakery products, fat acidity, free fatty acids, rancidity, reformulation
Languageen angielski
Score (nominal)20
Score sourcepublisherList
ScoreMinisterial score = 20.0, 12-10-2020, MonographChapterAuthor
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