Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry-Reference-Cited by-同舟云学术

Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Published:2024-08 Issue: Volume:153 Page:109936
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Q.,Bobadilla S.^ORCID,Espert M.,Sanz T.^ORCID,Salvador A.^ORCID

Funder

Gobierno de España Ministerio de Ciencia, Innovación y Universidades

Publisher

Elsevier BV

Reference35 articles.

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4. Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread;Gao;Journal of Cereal Science,2018

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