The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
Author:
Funder
Ministry of Education and Training
Research Flander Foundation
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
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3. Controlling the texture of spreads;Bot,2003
4. Effect of cooling rate on the structure and mechanical properties of milk fat and lard;Campos;Food Res. Int.,2002
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