Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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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
- Urheber
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Steinkellner, Christine
Ohlmeyer, Mette
Franke, Knut
- Beteiligte Personen und Organisationen
-
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
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:22 MESZ
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Beteiligte
- Steinkellner, Christine
- Ohlmeyer, Mette
- Franke, Knut
- SpringerLink (Online service)
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