Work

Sensory Acceptability is Inversely Related to Development of Fat Rancidity in Bread Made from Stored Flour

Year: 1996

Type: article

Source: Journal of the American Dietetic Association

DOI: 10.1016/s0002-8223(96)00218-0

Authors: LAURA HANSEN, MADELEINE S. ROSE

Institution: South Dakota State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1989050398

FWCI: 0.423

Cites: 10

Cited by: 31

Related to: 10