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Food Research International 2017 / 3

Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products

Mattice, Kristin D., Marangoni, Alejandro G.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.03.011
Date:
March, 2017
File:
PDF, 915 KB
english, 2017
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