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

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

Abstract

Citations

1 6

CrossRef
0

Web of Science
1 8

Scopus

Authors (5)

Fatemeh Kouhsari
Farzad Saberi
Przemysław Kowalczewski Dr inż.
José Lorenzo
Marek Kieliszek

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

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
Verified by:: No verification

seen 105 times