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

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Authors (5)

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

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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

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