C: Food Chemistry
Palatability and Stability of Shortbread Made with Low Saturated Fat Content
Version of Record online: 4 MAR 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 4, pages C469–C475, April 2014
How to Cite
Marconi, O., Martini, R., Mangione, A., Falconi, C., Pepe, C. and Perretti, G. (2014), Palatability and Stability of Shortbread Made with Low Saturated Fat Content. Journal of Food Science, 79: C469–C475. doi: 10.1111/1750-3841.12383
- Issue online: 8 APR 2014
- Version of Record online: 4 MAR 2014
- Manuscript Accepted: 9 JAN 2014
- Manuscript Received: 18 JUL 2013
- Italian Ministry of Agricultural, Food and Forestry Policies
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