Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products
Article in International Journal of Food Science & Technology (March 2020)
The most recent citing publications are shown below. View all 3 publications that cite this research output on Dimensions.
Article in International Journal of Food Science & Technology (March 2020)
Article in Molecular Nutrition & Food Research (January 1977)
Article in Journal of Molecular Medicine (April 1976)