Effect of the various fats on the structural characteristics of the hard dough biscuit

  1. Kouhsari, F.
  2. Saberi, F.
  3. Kowalczewski, P.Ł.
  4. Lorenzo, J.M.
  5. Kieliszek, M.
Zeitschrift:
LWT

ISSN: 0023-6438

Datum der Publikation: 2022

Ausgabe: 159

Art: Artikel

DOI: 10.1016/J.LWT.2022.113227 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus