Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality
Crossref DOI link: https://doi.org/10.1007/s13197-017-2942-8
Published Online: 2017-10-26
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Devi, Amita
Khatkar, B. S.
License valid from 2017-10-26