Physicochemical and textural properties of puff pastry margarines
Author:
Affiliation:
1. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
2. Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000293
Reference32 articles.
1. Skogerson L. Boutte J. Robertson J. Yhang F. Non‐hydrogenated vegetable oil based margarine for puff‐pastry contaning an elevated diglyceride emulsifier. US Patent 200701483132006.
2. Fine J. B. Paska J. M. Feeney J. F. Low trans puff pastry composition method of use and puff pastry products. World Intellectual Property Organization WO/2006/1331242006.
3. Providing lubricity in food fat systems
4. Food applications of trans fatty acid substitutes
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