Results 121 to 130 of about 874 (132)
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Challenges related to the application of high and lowtransmargarine in puff pastry production
Journal of Food Processing and Preservation, 2017Dragana Šoronja-Simović +2 more
exaly
Puff pastry and trends in fat reduction: an update
International Journal of Food Science and Technology, 2015Mike J Sissons
exaly
Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry
Journal of Food Science and Technology, 2016Emanuele Zannini, Elke Arendt
exaly
Effect of TAG composition on performance of low saturate shortenings in puff pastry
European Journal of Lipid Science and Technology, 2012Richard A Frazier
exaly

