Results 121 to 130 of about 874 (132)
Some of the next articles are maybe not open access.

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

Critical Reviews in Food Science and Nutrition, 2016
Nand Ooms, Kristof Brijs, Jan A Delcour
exaly  

Challenges related to the application of high and lowtransmargarine in puff pastry production

Journal of Food Processing and Preservation, 2017
Dragana Šoronja-Simović   +2 more
exaly  

Puff pastry and trends in fat reduction: an update

International Journal of Food Science and Technology, 2015
Mike 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, 2016
Emanuele Zannini, Elke Arendt
exaly  

Influence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines

2013
Lefebure, Emilie   +5 more
openaire   +1 more source

Effect of TAG composition on performance of low saturate shortenings in puff pastry

European Journal of Lipid Science and Technology, 2012
Richard A Frazier
exaly  

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