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1 research outputs found
Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties
Author
A Juttelstad
A Matsakidou
+19Â more
American Assosication of Cereal Chemists
American Assosication of Cereal Chemists (AACC)
D Kaçar
D Mozaffarian
EJ Pyler
EK Richter
F Shaidi
H Abramovic
JH Freeland-Graves
M Alpaslan
M Criado
MHF Felisberto
MM KaraoÄŸlu
NA Idris
O Dağlıoğlu
R Micha
RD O’Brien
SPJN Senanayake
V Gavriilidou
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
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