Olive pomace oil structuring for the development of healthy puff pastry laminating fats: The effect of chilling storage on the quality of baked products
This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Food Waste and Byproduct Valorization”.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/349091 |
| Acceso en línea: | http://hdl.handle.net/10261/349091 |
| Access Level: | acceso abierto |
| Palabra clave: | Structured olive pomace oil Puff pastry laminating fat Physicochemical properties Chilling storage Static crystallization Graininess Baking performance |
| Sumario: | This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Food Waste and Byproduct Valorization”. |
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