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

Publicado en línea: 17 jul 2024

Páginas: 73 - 82

Recibido: 19 abr 2024

Aceptado: 29 jun 2024

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

Palabras clave

fats, fatty acids, texture, spreadability, PCA

© 2024 Sergiu Pădureţ, published by Sciendo

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