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

Online veröffentlicht: 17. Juli 2024

Seitenbereich: 73 - 82

Eingereicht: 19. Apr. 2024

Akzeptiert: 29. Juni 2024

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

Schlüsselwörter

fats, fatty acids, texture, spreadability, PCA

© 2024 Sergiu Pădureţ, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.