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Effect of shortening substitution with olive (Olea europaea) oil on textural properties,sensorial characteristics,and fatty acid composition of muffins |
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| Authors: | Sneh Punia Sanju Bala Dhull Anil Kumar Siroha Manoj Kumar |
| Affiliation: | 1. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India;2. Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India |
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