Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies
Crossref DOI link: https://doi.org/10.1007/s13197-014-1430-7
Published Online: 2014-06-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rangrej, V.
Shah, V.
Patel, J.
Ganorkar, P. M.
Text and Data Mining valid from 2014-06-12
