Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain)

Published 2019 View Full Article

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Title
Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain)
Authors
Keywords
Trans, fatty acids, Artisan, Industrial, Bakery products, Lipid fraction
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 109, Issue -, Pages 436-442
Publisher
Elsevier BV
Online
2019-04-17
DOI
10.1016/j.lwt.2019.04.056

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