Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines.

No abstract is available for this paper.

• Publication year

  2010

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2010-04-30

• Fields of study

  Agricultural and Food Sciences, Mathematics, Medicine

• Identifiers
  DOI 10.1002/jsfa.3886PMID 20355133
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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