Influencia del tipo de grasa y humedad en el proceso de horneado de mantecadas sobre determinadas propiedades de la fracción lipídica ;

HIGHLIGHTS

• who: K. Miśkiewicz from the Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego Street, , Lodz, Poland have published the research: Influencia del tipo de grasa y humedad en el proceso de horneado de mantecadas sobre determinadas propiedades de la fracción lipídica ;, in the Journal: (JOURNAL)
• what: The aim of this research was to determine the influence of the type of fat used (varying in its content of trans-configured fatty_acids) and air humidity during the baking of shortbread pastries on the chosen properties . . .
  

   

  

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