Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration
Crossref DOI link: https://doi.org/10.1007/s13197-019-04193-8
Published Online: 2019-11-30
Published Print: 2020-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Onacik-Gür, Sylwia http://orcid.org/0000-0001-7545-2739
Żbikowska, Anna
Text and Data Mining valid from 2019-11-30
Version of Record valid from 2019-11-30
Article History
Accepted: 21 November 2019
First Online: 30 November 2019