Effect of TAG composition on performance of low saturate shortenings in puff pastry
Author:
Affiliation:
1. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, UK
2. Fat Science Consulting Ltd., Bedford, UK
3. Loders Croklaan B.V., AZ Wormerveer, The Netherlands
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100147
Reference26 articles.
1. Lipid shortenings: a review
2. Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil
3. Polymorphic behavior of some fully hydrogenated oils and their mixtures with liquid oil
4. Monounsaturated Fatty Acids and Risk of Cardiovascular Disease
5. Germplasm resources of Vitellaria paradoxa based on variations in fat composition across the species distribution range
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