Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
1. Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils;Angerosa;Journal of Agricultural and Food Chemistry,1998
2. Use of vegetable oils at reduced levels in cake, pie crust, cookies, and muffins;Berglund;Journal of Food Science,1986
3. Gas chromatographic – mass spectrometric characterisation of the Italian protected designation of origin “Altamura” bread volatile profile;Bianchi;Food Chemistry,2008
4. Olive oil composition;Boskou,2006
5. Cake manufacture;Conforti,2006
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