Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil

This article belongs to the Special Issue Food Rheology and Applications in Food Product Design.

Bibliographic Details
Authors:	Álvarez, M. Dolores, Cofrades, Susana, Pérez-Mateos, Miriam, Saiz, Arancha, Herranz, Beatriz
Format:	article
Status:	Published version
Publication Date:	2022
Country:	España
Institution:	Consejo Superior de Investigaciones Científicas (CSIC)
Repository:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/303133
Online Access:	http://hdl.handle.net/10261/303133
Access Level:	Open access
Keyword:	Puff pastry margarine Fat crystals Olive-pomace oil Fatty acids profile Rheological properties

Description
Summary:	This article belongs to the Special Issue Food Rheology and Applications in Food Product Design.