Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties
| Autor: | Wang, Q., Espert, M., Salvador, A., Sanz, T. |
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| Zdroj: | In Current Research in Food Science 2023 7 |
| Databáze: | ScienceDirect |
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