Article · Journal · 2026

Effect of shea butter as a shortening substitute in three cakemaking techniques (creaming, rubbing-in and melting-fat): physical and sensory analyses

Frontiers in Food Science and Technology

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 53rd percentileby citations, against works of its field and year
Authors: 5from 2 institutions

Authors

5 authors across 2 institutions in 2 countries