Quality of the lipid fraction of Italian biscuits
Article first published online: 14 NOV 2005
Copyright © 2005 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 86, Issue 3, pages 356–361, February 2006
How to Cite
Caponio, F., Summo, C., Delcuratolo, D. and Pasqualone, A. (2006), Quality of the lipid fraction of Italian biscuits. J. Sci. Food Agric., 86: 356–361. doi: 10.1002/jsfa.2357
- Issue published online: 23 DEC 2005
- Article first published online: 14 NOV 2005
- Manuscript Accepted: 24 JUN 2005
- Manuscript Revised: 1 JUN 2005
- Manuscript Received: 11 NOV 2004
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