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Publications by Lan Hahn

Greening in Sunflower Butter Cookies as a Function of Egg Replacers and Baking Temperature

Journal of Food Science and Technology

English

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Lowering Greening of Cookies Made From Sunflower Butter Using Acidic Ingredients and Effect on Reducing Capacity, Tryptophan and Protein Oxidation

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Baking and Storage Stability of Retinyl Acetate (Vitamin A) Fortified Cookies

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Thermophysical Properties of Cotton, Canola, Sunflower and Soybean Oils as a Function of Temperature

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Ultrasonic Attenuation in Polymers as a Function of Temperature

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Fertilization in the Sea-Urchin as a Function of Sperm-To-Egg Ratio

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High Temperature Baking Test System Design and Implementation

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Soybean Products as a Protein Source in Milk Replacers for Calves

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