| http://www.w3.org/ns/prov#value | - Perhaps it???ll lead to healthier fat use in commercial baked goods such as crackers and cookies, and thus better treat options for all of us.Source: LWT ??? Food Science and Technology Published online ahead of print, doi: 10.1016/j.lwt.2010.02.002 ???<em>Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive o
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