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Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis

Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis

Pernille Baardseth; Tormod N˦s; Gjermund Vogt
  • 作者Pernille Baardseth; Tormod N˦s; Gjermund Vogt
  • 卷第28卷
  • 期第1期
  • 印刷ISSN0023-6438
  • 电子ISSN1096-1127
  • 文件大小443.27KB
  • 发表时间1995
  • DOI10.1016/s0023-6438(95)80015-8
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