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

Data publikacji: 17 lip 2024

Zakres stron: 73 - 82

Otrzymano: 19 kwi 2024

Przyjęty: 29 cze 2024

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

Słowa kluczowe

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.