검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Structuring of water-in-oil emulsions using controlled aggregation of polysaccharide in aqueous phases Iqbal S, Xu ZC, Huang H, Chen XD Journal of Food Engineering, 258, 34, 2019 |
| 2 |
Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure Renzetti S, de Harder R, Jurgens A Journal of Food Engineering, 170, 24, 2016 |