Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

  1. Álvarez, M.D.
  2. Saiz, A.
  3. Herranz, B.
  4. Cofrades, S.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2024

Volum: 13

Número: 4

Tipus: Article

DOI: 10.3390/FOODS13040603 GOOGLE SCHOLAR lock_openAccés obert editor

Objetivos de desarrollo sostenible

Font de les dades: Scopus