Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance - Concepedia

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Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance

72

Citations

24

References

2020

Year

Daeun Jung, Imkyung Oh, JaeHwan Lee, Suyong Lee

Food EngineeringDough RheologyFat ReductionSweet Pan

References

	Year	Citations

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