AKHLAGHI, Z.; ABEDFAR, A.; ABBASZADEH, F.; POURVATANDOUST, S. A Review of the Effect of Adding Fat Substitutes on the Shelf Life and Quality Characteristics of Bakery Products. Food Science and Engineering, [S. l.], v. 7, n. 1, p. 1–11, 2025. DOI: 10.37256/fse.7120268406. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/8406. Acesso em: 15 dec. 2025.