Effect of shea butter as a shortening substitute in three cakemaking techniques (creaming, rubbing-in and melting-fat): physical and sensory analyses.
Ms. Ashun, Esther Kumea
Lecturer
| ekashun@uew.edu.gh |
Effect of shea butter as a shortening substitute in three cakemaking techniques (creaming, rubbing-in and melting-fat): physical and sensory analyses.
Publication Year
2026
Article Title
Effect of shea butter as a shortening substitute in three cakemaking techniques (creaming, rubbing-in and melting-fat): physical and sensory analyses.
Journal
Front. Food Sci. Technol.
Volume
6
Issue Number
1724603.
Page Numbers
01-12