Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties
Crossref DOI link: https://doi.org/10.1007/s11694-019-00205-5
Published Online: 2019-06-28
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kaçar, D.
Sivri Özay, D.
Text and Data Mining valid from 2019-06-28
Version of Record valid from 2019-06-28
Article History
Received: 21 March 2019
Accepted: 24 June 2019
First Online: 28 June 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.