Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli

✍ Scribed by Francesco Caponio; Mariagrazia Giarnetti; Carmine Summo; Tommaso Gomes

• Book ID: 111406845
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 163 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02113.x