Effect of the various fats on the structural characteristics of the hard dough biscuit - Publication - Bridge of Knowledge

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

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Category:
Magazine publication
Type:
Magazine publication
Published in:
LWT-FOOD SCIENCE AND TECHNOLOGY no. 159,
ISSN: 0023-6438
ISSN:
00236438
Publication year:
2022
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.lwt.2022.113227
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