검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
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 |
| 2 |
Controlled delivery of propionic acid from chitosan films for pastry dough conservation Rivero S, Giannuzzi L, Garcia MA, Pinotti A Journal of Food Engineering, 116(2), 524, 2013 |