TY  - JOUR
AU  - Álvarez, María Dolores
AU  - Cofrades, Susana
AU  - Pérez-Mateos, Miriam
AU  - Saiz, Arancha
AU  - Herranz Hernández, María Beatriz
PY  - 2022
DO  - 10.3390/foods11244054
SN  - 2304-8158
UR  - https://hdl.handle.net/20.500.14352/104544
T2  - Foods
AB  - Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of...
LA  - eng
PB  - MDPI
KW  - Puff pastry margarine
KW  - Olive-pomace oil
KW  - Rheological properties
KW  - Fatty acids profile
KW  - Fat crystals
TI  - Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.
TY  - journal article
VL  - 11
ER  -