EXPERIMENTAL USE OF SOY TO REPLACE SOLID FATS, OIL, EGG AND MILK IN TYPICAL HIGH-FAT BAKED PRODUCTS

Authors
LUE S RANDAZZO L GU C SHEARBUM L
Citation
S. Lue et al., EXPERIMENTAL USE OF SOY TO REPLACE SOLID FATS, OIL, EGG AND MILK IN TYPICAL HIGH-FAT BAKED PRODUCTS, The FASEB journal, 12(4), 1998, pp. 1234-1234
Citations number
NO
Categorie Soggetti
Biology,Biology,"Cell Biology
Journal title
The FASEB journal → ACNP
ISSN journal
08926638
Volume
12
Issue
4
Year of publication
1998
Part
1
Supplement
S
Pages
1234 - 1234
Database
ISI
SICI code
0892-6638(1998)12:4<1234:EUOSTR>2.0.ZU;2-D