Lataa...
Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological pa...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2017
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5332908/ https://ncbi.nlm.nih.gov/pubmed/28231095 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6020015 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|