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.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2022

Alea: 159

Mota: Artikulua

DOI: 10.1016/J.LWT.2022.113227 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus