Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening

Overview of attention for article published in Food and Bioprocess Technology, May 2009

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DOUGH FOR BREAD/BAKED CONFECTIONERY, AND BREAD/BAKED CONFECTIONERY

Application EP-3069614-A4

European Patent Office

DOUGH FOR BREAD/BAKED CONFECTIONERY, AND BREAD/BAKED CONFECTIONERY

Application EP-3069614-A1

European Patent Office

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