Puff pastry and trends in fat reduction: an update-Reference-Cited by-同舟云学术

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Puff pastry and trends in fat reduction: an update

Published:2015-02-10 Issue:5 Volume:50 Page:1065-1075
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wickramarachchi Kanchana S.¹,Sissons Mike J.²^ORCID,Cauvain Stanley P.³⁴

Affiliation:

1. FOODplus Research Centre; Waite Research Institute; University of Adelaide; Glen Osmond SA 5064 Australia

2. NSW Department of Primary Industries; Tamworth Agricultural Institute; 4 Marsden Park Road Calala NSW 2340 Australia

3. Bake Tran; 1 Oakland Close Freeland Witney OX 29, 8AK UK

4. International Institute of Agri-Food Security; Curtin Business School; Curtin University; Perth WA 6845 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference50 articles.

1. Utilization of palm oil and palm products in shortenings and margarines;Aini;European Journal of Lipid Science and Technology,2007

2. PASTRY PRODUCTS | Ingredient Functionality and Dough Characteristics

3. Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis;Baardseth;Lebensmittel-Wissenschaft & Technologie-Food Science and Technology,1995

4. Speciality Fermented Goods

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