Open AccessSOLID FAT CONTENT VERSUS QUALITY AND TECHNOLOGICAL USEFULNESS OF SHORTENINGS IN MAKING SHORTCRUST PASTRIES
Author(s) -
Anna Żbikowska,
Małgorzata Kowalska,
Jarosława Rutkowska
Publication year - 2012
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
ISSN - 1425-6959
DOI - 10.15193/zntj/2012/81/173-185
Subject(s) - quality (philosophy) , food science , chemistry , physics , quantum mechanics