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The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
Publication with shared reference
10.1016/j.jfoodeng.2020.110245
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Publications
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
Publication with shared reference
10.1016/j.jfoodeng.2020.110245
Publications with shared reference:
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
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