Chemical composition and storage temperature influence on textural characteristics of bakery fats derived from plant sources

Published Online: Jul 17, 2024

Page range: 73 - 82

Received: Apr 19, 2024

Accepted: Jun 29, 2024

DOI: https://doi.org/10.2478/auoc-2024-0010

Keywords

fats, fatty acids, texture, spreadability, PCA

© 2024 Sergiu Pădureţ, published by Sciendo

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