African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

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

Toshiyuki Toyosaki
  • Toshiyuki Toyosaki
  • Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan.
  • Google Scholar


  •  Received: 30 January 2014
  •  Accepted: 19 May 2014
  •  Published: 30 June 2014

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Toyosaki T, Sakane Y (2013). Rheological properties and oxidative stability of baked sponge cake using silky fowl egg. Adv. J. Food Sci. 5:1351-1354.