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Rheological properties, oxidative stability and sensory eva..:
Koh, Soo‐Peng
;
Arifin, Norlelawati
;
Tan, Chin‐Ping
...
European Journal of Lipid Science and Technology. 110 (2008) 12 - p. 1116-1126 , 2008
Link:
https://doi.org/10.1002/ejlt.200800066
RT Journal T1 <Title>Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium‐ and long‐chain triacylglycerol‐based salad dressings</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_ejlt.200800066&Exemplar=1&LAN=DE A1 Koh, Soo‐Peng A1 Arifin, Norlelawati A1 Tan, Chin‐Ping A1 Yusoff, Mohd. Suria Affandi A1 Long, Kamariah A1 Idris, Nor Aini A1 Lai, Oi‐Ming PB Wiley YR 2008 SN 1438-7697 SN 1438-9312 JF European Journal of Lipid Science and Technology VO 110 IS 12 SP 1116 OP 1126 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.200800066 DO https://doi.org/10.1002/ejlt.200800066 SF ELIB - SuUB Bremen
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