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Journal: Foods, 2020
Volume: 9
Number: 749
Article:
Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
Authors:
by
Lara Manzocco, Giulia Romano, Sonia Calligaris and Maria Cristina Nicoli
Link:
https://www.mdpi.com/2304-8158/9/6/749
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