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Evaluation of innovative technological approaches to replac..:
Schmid, Tamara
;
Baumer, Beatrice
;
Rüegg, Ramona
...
International Journal of Food Science & Technology. 55 (2020) 8 - p. 2990-2999 , 2020
Link:
https://doi.org/10.1111/ijfs.14564
RT Journal T1 <Title>Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14564&Exemplar=1&LAN=DE A1 Schmid, Tamara A1 Baumer, Beatrice A1 Rüegg, Ramona A1 Näf, Patrick A1 Kinner, Mathias A1 Müller, Nadina PB Wiley YR 2020 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 55 IS 8 SP 2990 OP 2999 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14564 DO https://doi.org/10.1111/ijfs.14564 SF ELIB - SuUB Bremen
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