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Ling-Zhi Cheong et al.
Journal of the science of food and agriculture, 90(13), 2310-2317 (2010-07-28)
Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery
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