Comparing the Sensory Characteristics of Doughnuts Made With Trans -Fat-Free Canola Shortening, Trans -Fat-Free Palm Shortening, and Trans -Fat Vegetable/Soybean Shortening
Bordi, Peter L., Snyder, Kimberly S., Hessert, S. WilliamТом:
8
Мова:
english
Журнал:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2010.494533
Date:
August, 2010
Файл:
PDF, 138 KB
english, 2010