Giuffrè, A.M.; Caracciolo, M.; Capocasale, M.; Zappia, C.; Poiana, M.
Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits. Foods 2022, 11, 299.
https://doi.org/10.3390/foods11030299
AMA Style
Giuffrè AM, Caracciolo M, Capocasale M, Zappia C, Poiana M.
Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits. Foods. 2022; 11(3):299.
https://doi.org/10.3390/foods11030299
Chicago/Turabian Style
Giuffrè, Angelo Maria, Manuela Caracciolo, Marco Capocasale, Clotilde Zappia, and Marco Poiana.
2022. "Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits" Foods 11, no. 3: 299.
https://doi.org/10.3390/foods11030299
APA Style
Giuffrè, A. M., Caracciolo, M., Capocasale, M., Zappia, C., & Poiana, M.
(2022). Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits. Foods, 11(3), 299.
https://doi.org/10.3390/foods11030299