Palatability and Stability of Shortbread Made with Low Saturated Fat Content
Author:
Affiliation:
1. Dept. of Agricultural, Food and Environmental Science; Univ. of Perugia; Via san Costanzo 06126 Perugia Italy
2. Colussi Group; Petrignano di Assisi; Perugia Italy
Publisher
Wiley
Subject
Food Science
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