☆ 4.7 Article

Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 430-437

Publisher

Elsevier BV
DOI: 10.1016/j.lwt.2017.08.021

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Food Science & Technology

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