The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter

Research output: Contribution to journal › Journal article › Research › peer-review

Translated title of the contributionEffekten af kapacitet, miksningshastighed og opbevaring på krystalisation og reologiske egenskaber af bagesmør
Original languageEnglish
JournalJournal of the American Oil Chemists' Society
Volume91
Issue number1
Pages (from-to)29-38
ISSN0003-021X
DOIs
Publication statusPublished - 2014

ID: 50502359