Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT)

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Toshiyuki Toyosaki
Department of Foods and Nutrition, Koran Womenâ€™s Junior College Fukuoka, 811-1311, Japan.
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Authors

Toshiyuki Toyosaki
Department of Foods and Nutrition, Koran Womenâ€™s Junior College Fukuoka, 811-1311, Japan.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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