Using shea-based shortenings to overcome posthardening in bakery shortenings

Article (Scientific journals)

Pertrut, Raul; Bhaggan, Krishnadath

2018 • In Inform, 29 (6), p. 14-17

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https://hdl.handle.net/2268/227426

Using shea based formulation for shortenings.pdf

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Disciplines :

Food science

Author, co-author :

Pertrut, Raul; Bunge Loders Croklaan

Bhaggan, Krishnadath ; Université de Liège - ULiège > Form. doct. sc. agro. & ingé. biol. (paysage)

Language :

English

Title :

Using shea-based shortenings to overcome posthardening in bakery shortenings

Publication date :

June 2018

Journal title :

Inform

ISSN :

0892-3876

Publisher :

Association for Information and Image Management, United States

Volume :

Issue :

Pages :

14-17

Available on ORBi :

since 30 August 2018

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