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Shortening—Its baking function

Selection of proper shortening material and its use in suitable manner and quantity of highest importance in production of bakery products

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Oil & Fat Industries

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Authors
  1. H. S. Mitchell
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Swift and Company

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Mitchell, H.S. Shortening—Its baking function. Oil Fat Ind 7, 459–477 (1930). https://doi.org/10.1007/BF02588031

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  • DOI: https://doi.org/10.1007/BF02588031

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