검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure Lucas T, Collewet G, Bousquieres J, Deligny C Journal of Food Engineering, 237, 194, 2018 |
| 2 |
Quantitative MRI study of layers and bubbles in Danish pastry during the proving process Deligny C, Collewet G, Lucas T Journal of Food Engineering, 203, 6, 2017 |
| 3 |
Effect of the number of fat layers on expansion of Danish pastry during proving and baking Deligny C, Lucas T Journal of Food Engineering, 158, 113, 2015 |