Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies
| Image |  |
|---|---|
| Description | scientific article published on 24 January 2018 |
| Author/s |
author: Elena Vittadini Nicoletta Pellegrini |
| Publication date | January 24, 2018 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |