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Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry
Orhan Daglioglu, Murat Tasan, Baris TuncelVolume:
77
Year:
2000
Language:
english
Pages:
3
DOI:
10.1007/s11746-000-0086-5
File:
PDF, 521 KB
english, 2000