Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios-Reference-Cited by-同舟云学术

Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios

Published:2022-12 Issue: Volume:162 Page:112055
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shafika Abdul Kadir Nur,Khor Yih Phing,Lee Yi Jane,Lan Dongming,Qi Suijian,Wang Yonghua,Tan Chin Ping

Publisher

Elsevier BV

Subject

Food Science

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