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.
  • Search for this author on:
  • Google Scholar


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

How to cite this article

APA /
Toyosaki, T. (2014). Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT). African Journal of Food Science, 8(6), 356-360.
Chicago /
Toshiyuki Toyosaki. "Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT)." African Journal of Food Science 8, no. 6 (2014): 356-360.
MLA /
Toshiyuki Toyosaki. "Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerols (MCT)." African Journal of Food Science 8.6 (2014): 356-360.
DOI /
https://doi.org/10.5897/AJFS2014.1140
URL /
https://academicjournals.org/journal/AJFS/article-abstract/F31532746003

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

Back to Vol. 8 No. 6
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES