Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Mahdieh Sharifi, Niloofar Moshfegh, Azam Abbasi
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Food Science & Nutrition
Online Access:	Acceder al recurso
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