검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure Lucas T, Collewet G, Bousquieres J, Deligny C Journal of Food Engineering, 237, 194, 2018 |
| 2 |
Quantitative MRI study of layers and bubbles in Danish pastry during the proving process Deligny C, Collewet G, Lucas T Journal of Food Engineering, 203, 6, 2017 |
| 3 |
The role of nonlinear viscoelasticity on the functionality of laminating shortenings Macias-Rodriguez BA, Peyronel F, Marangoni AG Journal of Food Engineering, 212, 87, 2017 |
| 4 |
Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure Renzetti S, de Harder R, Jurgens A Journal of Food Engineering, 170, 24, 2016 |
| 5 |
Profiling multiple static and transient puff-pastry characteristics with a robust-and-intelligent processor Besseris GJ Journal of Food Engineering, 164, 40, 2015 |