Research theme for competitive and other funds (2):
1900 - 1900 MCTの食品科学分野における利用方法
Study of MCT in food science field
Papers (9):
Toyozaki Toshiyuki. Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerlos (MCT). African Journal of Food Science. 2014. 8. 6. 356-360