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

How to cite this article

APA /
Toyosaki, T., Kasai, M., Konishi, Y., & Sakane, Y. (2015). Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread. African Journal of Food Science, 9(5), 342-346.
Chicago /
Toshiyuki Toyosaki, Michio Kasai , Yasuhito Konishi and Yasuhide Sakane. "Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread." African Journal of Food Science 9, no. 5 (2015): 342-346.
MLA /
Toshiyuki Toyosaki, et al. "Microstructure formation and rheological properties of bread containing medium-chain triacylglycerols (MCT) and its comparison with long-chain triacylglycerols (LCT) and butter containing bread." African Journal of Food Science 9.5 (2015): 342-346.
DOI /
https://doi.org/10.5897/AJFS2014.1257
URL /
https://academicjournals.org/journal/AJFS/article-abstract/234554F53106

Copyright © 2024 Author(s) retain the copyright of this article.

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

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