Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
-
Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality ; day:17 ; month:12 ; year:2024 ; pages:1-12
Food and bioprocess technology ; (17.12.2024), 1-12
- Creator
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Steinkellner, Christine
Ohlmeyer, Mette
Franke, Knut
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11947-024-03698-1
- URN
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urn:nbn:de:101:1-2502282101485.263978381110
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:22 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Steinkellner, Christine
- Ohlmeyer, Mette
- Franke, Knut
- SpringerLink (Online service)
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Liver saturated fat content associates with hepatic DNA methylation in obese individuals
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