Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality. | EBSCOhost

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Title: Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality.
Authors: Manaf, Y. N.; Marikkar, J. M. N.; Mustafa, S.; Van Bockstaele, F.; Nusantoro, B. P.
Publication: International Food Research Journal, 2019, Vol 26, Issue 6, p1795
ISSN: 1985-4668
Publication type: Academic Journal