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Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis

✍ Scribed by Pernille Baardseth; Tormod N˦s; Gjermund Vogt

Book ID: 117172118
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 443 KB
Volume: 28
Category: Article
ISSN: 1096-1127
DOI: 10.1016/s0023-6438(95)80015-8

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