검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
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 |
| 2 |
Water migration mechanisms in amorphous powder material and related agglomeration propensity Renzetti S, Voogt JA, Oliver L, Meinders MBJ Journal of Food Engineering, 110(2), 160, 2012 |