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

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

Ovidius University Annals of Chemistry
Volume 35 (2024): Issue 1 (January 2024)
By: Sergiu Pădureţ  
Open Access
|Jul 2024

Authors

Sergiu Pădureţ

sergiu.paduret@fia.usv.ro

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2024-0010 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 73 - 82
Submitted on: Apr 19, 2024
Accepted on: Jun 29, 2024
Published on: Jul 17, 2024
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
fats,
fatty acids,
texture,
spreadability,
PCA
Related subjects:
Chemistry,
Chemistry, other

© 2024 Sergiu Pădureţ, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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