Effect of palm vitamin E,B-Carotene and *-Tocopherols on lipid oxidation and sensory quality of pound cakes.

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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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Bibliographic Details
Main Author:	Thed, S.T.
Format:	Conference or Workshop Item
Language:	English English
Published:	1995
Subjects:	Vitamin E. Lipids — Research. Oils and fats.
Online Access:	http://psasir.upm.edu.my/id/eprint/19992/ http://psasir.upm.edu.my/id/eprint/19992/1/ID%2019992.pdf

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