Effect of enzymatically interesterified rapeseed oil-based plastic fats on the dough properties and corresponding steamed bread
| Autor: | Zhao, Beibei a, b, Hou, Liuyu a, b, Liu, Xinru a, b, Wu, Chuanjing a, b, Liu, Ting a, b, Li, Hua a, b |
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| Zdroj: | In Food Bioscience December 2024 62 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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