Chemical composition and storage temperature influence on textural characteristics of bakery fats derived from plant sources
By: Sergiu Pădureţ
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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
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© 2024 Sergiu Pădureţ, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.