Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

Published:2017-02-22 Issue:2 Volume:6 Page:15
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Silow Christoph,Zannini Emanuele,Axel Claudia,Belz Markus,Arendt Elke

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/6/2/15/pdf

Reference35 articles.

1. The Oxford Companion to Food;Davidson,1999

2. Baking Problems Solved;Cauvain,2001

3. Dänisch-Gebäck—Eine Internationale Spezialität: Gebäckcharakteristik—Rohstoffe—Herstellung;Dörr;Getreide Mehl Brot,1982

4. Anonymus Technologie gezogener Teige Teil II, volume 5http://www.brotundbackwaren.de/heftinhalte/article_arch_7629.html

5. Lipid shortenings: a review

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1. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance;Foods;2023-05-25

2. Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties;Current Research in Food Science;2023

3. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil;Foods;2022-12-15

4. Study on processing conditions for lotus root starch and red bean dumpling;Journal of Food Processing and Preservation;2020-05-11

5. Fats and Oils in Bakery Products;Bailey's Industrial Oil and Fat Products;2020-02-17

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