Effect of kneading and baking on the degradation of the lipid fraction of biscuits

Published 2007 View Full Article

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Title
Effect of kneading and baking on the degradation of the lipid fraction of biscuits
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 48, Issue 2, Pages 407-412
Publisher
Elsevier BV
Online
2007-12-06
DOI
10.1016/j.jcs.2007.11.003

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