Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies
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Title
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 98, Issue 10, Pages 3836-3842
Publisher
Wiley
Online
2018-01-24
DOI
10.1002/jsfa.8899
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