The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
Authors:
- Viet NguyenVNViet Nguyen
- Tom RimauxTRTom Rimaux
- Vinh TruongVTVinh Truong
- Koen DewettinckKDKoen Dewettinck
- Filip Van BockstaeleFBFilip Van Bockstaele
- 1 February 2021
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 291
Abstract
No abstract availableKeywords
Funding Information
- Bộ Giáo dục và Ðào tạo
- Fonds Wetenschappelijk Onderzoek (AUGE/17/29)
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