Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
This article belongs to the Special Issue Food Rheology and Applications in Food Product Design.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | Puff pastry margarine, Fat crystals, Olive-pomace oil, Fatty acids profile, Rheological properties, |
| Online Access: | http://hdl.handle.net/10261/303133 |
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