African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread

Toshiyuki Toyosaki
  • Toshiyuki Toyosaki
  • Department of Foods and Nutrition, Koran Women?s Junior College Fukuoka, 811-1311, Japan.
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Michio Kasai
  • Michio Kasai
  • Central Research Laboratory of The Nisshin OilliO Group LTD 1-Banchi, Shinmei-cho, Yokosuka Kanagawa, 239-0832, Japan.
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Yasuhito Konishi
  • Yasuhito Konishi
  • Department of Foods and Nutrition, Koran Women?s Junior College Fukuoka, 811-1311, Japan.
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Yasuhide Sakane
  • Yasuhide Sakane
  • Department of Foods and Nutrition, Koran Women?s Junior College Fukuoka, 811-1311, Japan.
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  •  Received: 26 December 2014
  •  Accepted: 09 April 2015
  •  Published: 27 May 2015

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