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

Pubblicato online: 17 lug 2024

Pagine: 73 - 82

Ricevuto: 19 apr 2024

Accettato: 29 giu 2024

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

Parole chiave

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.