Cite
HARVARD Citation
Curti, E. et al. (2018). Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. Journal of the science of food and agriculture. pp. 3836-3842. [Online].
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Curti, E. et al. (2018). Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. Journal of the science of food and agriculture. pp. 3836-3842. [Online].