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Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.
Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Belz, Markus C E; Arendt, Elke K.
Afiliação
  • Silow C; School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland. christoph.silow@gmx.de.
  • Zannini E; School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland. E.Zannini@ucc.ie.
  • Axel C; School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland. c.axel@umail.ucc.ie.
  • Belz MC; School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland. m.belz@umail.ucc.ie.
  • Arendt EK; School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland. e.arendt@ucc.ie.
Foods ; 6(2)2017 Feb 22.
Article em En | MEDLINE | ID: mdl-28231095
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2017 Tipo de documento: Article