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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2024

Ausgabe: 13

Nummer: 4

Art: Artikel

DOI: 10.3390/FOODS13040603 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus