Effect of palm vitamin E,B-Carotene and *-Tocopherols on lipid oxidation and sensory quality of pound cakes.
A trend in usage of fats and oils in baking industry is to replace plastic fats in baked goods with more unsaturated vegetable oils. Pound cake contains 30-70g fats/100g flour. Utilization of appreciable amount of unsaturated fats in pound cakes will promote oxidative deterioration during storage,re...
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19992/1/ID%2019992.pdf http://psasir.upm.edu.my/id/eprint/19992/ |
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