Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

Author: O'Brien C.M.   Chapman D.   Neville D.P.   Keogh M.K.   Arendt E.K.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.3, 2003-01, pp. : 215-221

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