Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios

Overview of attention for article published in Food Research International, October 2022

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Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios https://t.co/MunCadCAFF https://t.co/VOK3DQ9VgA

04 Dec 2022

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