Effect of TAG composition on performance of low saturate shortenings in puff pastry

European Journal of Lipid Science and Technology

Volumn 114, Issue 7, 2012, Pages 741-747

  Garcia Macias, Paulina ^a   Gordon, Michael H ^a   Frazier, Richard A ^a   Smith, Kevin ^b   Gambelli, Luisa ^c  

^a UNIVERSITY OF READING   (United Kingdom)

^b Fat Science Consulting Ltd   (United Kingdom)

^c Loders Croklaan BV   (Netherlands)

Author keywords

Puff pastry; Shortening; Stearic acid

Indexed keywords

GLYCINE MAX; HELIANTHUS; NEPTUNIA;

EID: 84863858479     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100147     Document Type: Article

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