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
December 6, 2022
Food Res Int. 2022 Dec;162(Pt B):112055. doi: 10.1016/j.foodres.2022.112055. Epub 2022 Oct 20.
NO ABSTRACT
PMID:36461315 | DOI:10.1016/j.foodres.2022.112055