TY  - JOUR 
AU  - Kouhsari, Fatemeh
AU  - Saberi, Farzad
AU  - Kowalczewski, Przemysław Łukasz
AU  - Lorenzo Rodríguez, José Manuel
AU  - Kieliszek, Marek
PY  - 2022
SN  - 00236438
UR  - http://hdl.handle.net/11093/3176
AB  - Fat is of the most important ingredients in bakery products which contributes in providing textural properties of the baking products, particularly biscuits. Three entirely different olein (canola oil), palmitic (PBF) and lauric (PKBF) based fats were...
LA  - eng
PB  - LWT - Food Science and Technology
TI  - Effect of the various fats on the structural characteristics of the hard dough biscuit
DO  - 10.1016/j.lwt.2022.113227
ER  -