Results 201 to 210 of about 65,245 (246)

Pastry

2006
openaire   +1 more source

Patisserie—Pastry

1972
H. L. Cracknell, R. J. Kaufmann
openaire   +1 more source

Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

Journal of Food Engineering, 2016
Stefano Renzetti
exaly  

Pastries

2013
openaire   +1 more source

Effect of low‐trans margarine on physicochemical and sensory properties of puff pastry 1

International Journal of Food Science and Technology, 2009
Biljana Pajin, Zita I Šereš
exaly  

pastry

2013
openaire   +1 more source

Pastry Chefs

2022
openaire   +1 more source

PASTRY

2018
openaire   +1 more source

Paulie's Pastries

SSRN Electronic Journal, 2008
Paul Palackel, Elliott N. Weiss
openaire   +1 more source

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

Food Research International, 2016
Emanuele Zannini, Claudia Axel, Kieran M Lynch   +2 more
exaly