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refer in a chemical sense to triglycerides. Contribute to flavour, colour and tenderness in pastries, biscuits and cakes, and to flakiness in flaky and puff pastry.
« Back to Glossary Indexrefer in a chemical sense to triglycerides. Contribute to flavour, colour and tenderness in pastries, biscuits and cakes, and to flakiness in flaky and puff pastry.
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