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- [2] RECENT TRENDS IN USAGE OF FATS AND OILS AS FUNCTIONAL INGREDIENTS IN THE BAKING INDUSTRYJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1983, 60 (11) : 1848 - 1851CHUNG, OKPOMERANZ, Y
- [3] FATS AND OILS AS FUNCTIONAL INGREDIENTS IN THE BAKING INDUSTRY - NUTRITIVE-VALUEJOURNAL OF ENVIRONMENTAL PATHOLOGY TOXICOLOGY AND ONCOLOGY, 1986, 6 (3-4) : 203 - 272CHUNG, OKPOMERANZ, Y
- [4] FRYING FATS IN BAKING INDUSTRYJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (07) : A460 - A460MARCUS, JG
- [5] CRYSTALLOGRAPHY OF FATS FOR BAKING INDUSTRYJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1966, 43 (12) : A584 - &HOERR, CW
- [6] DIMETHYL POLYSILOXANES IN BAKING AND FRYING FATS AND OILSBAKERS DIGEST, 1978, 52 (02): : 36 - &LORENZ, K
- [8] FATS AND OILS INDUSTRY CHANGESJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (05) : 702 - &HAUMANN, BFBALDWIN, ARSIEFFERT, ABERGER, KGGAVIN, AM
- [9] FATS AND SURFACTANTS USED IN THE EUROPEAN BAKING INDUSTRYJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1985, 62 (04) : 596 - 596JONSSON, TKROG, N
- [10] FILTRATION IN THE OILS AND FATS INDUSTRYJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1953, 30 (11) : 575 - 578RAYSHICH, A