Leelawat B, Mundee P. Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust. FAB J [internet]. 2017 Feb. 15 [cited 2026 Aug. 30];2(2):115-2. available from: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/77456