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pro vyhledávání: '"Sung-Huo Kim"'
Publikováno v:
Foods, Vol 13, Iss 11, p 1678 (2024)
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and tra
Externí odkaz:
https://doaj.org/article/c52881f8ca894dbc8a1b4108df83ce03
