TY  - JOUR
AU  - Álvarez, María Dolores
AU  - Saiz, Arancha
AU  - Herranz Hernández, María Beatriz
AU  - Cofrades, Susana
PY  - 2024
DO  - 10.3390/foods13040603
SN  - 2304-8158
UR  - https://hdl.handle.net/20.500.14352/103392
T2  - Foods
AB  - Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the...
LA  - eng
M2  - 603
PB  - MDPI
KW  - Structured olive pomace oil
KW  - Puff pastry laminating fat
KW  - Physicochemical properties
KW  - Chilling storage
KW  - Static crystallization
KW  - Graininess
KW  - Baking performance
TI  - Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products
TY  - journal article
VL  - 13
ER  -