Oxidative Stability Evaluation of Bakery Products by CDM Test.
نویسندگان
چکیده
منابع مشابه
Visual Inspection of Bakery Products by Texture Analysis
The appearance of bread, such as colour and visual texture are important to the consumer when purchasing bread. The perceived colour of bread is a function of its solid-phase crumb, air-phase and viewing conditions, varying with age and ambient lighting. Visual texture aspects include the alignment of fibres with respect to the axis of view and the distribution of small fat regions in both phas...
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The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1996
ISSN: 1341-8327,1884-1996
DOI: 10.5650/jos1996.45.879