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

Publié en ligne: 17 juil. 2024

Pages: 73 - 82

Reçu: 19 avr. 2024

Accepté: 29 juin 2024

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

Mots clés

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.