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The Cooking Characteristics of Diacylglycerol rich Cooking Oil when Preparing Confectionery

  • OGAWA H
  • OKUSHIMA S
  • KODAMA H
Journal for the Integrated Study of Dietary Habits (2001) 12(1) 36-42
DOI: 10.2740/jisdh.12.36
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OGAWA, H., OKUSHIMA, S., & KODAMA, H. (2001). The Cooking Characteristics of Diacylglycerol rich Cooking Oil when Preparing Confectionery. Journal for the Integrated Study of Dietary Habits, 12(1), 36–42. https://doi.org/10.2740/jisdh.12.36

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