دورية أكاديمية
Effect of the number of fat layers on expansion of Danish pastry during proving and baking
| العنوان: | Effect of the number of fat layers on expansion of Danish pastry during proving and baking |
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| المؤلفون: | Deligny, C., Lucas, T. |
| المصدر: | In Journal of Food Engineering August 2015 158:113-120 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 02608774 |
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| DOI: | 10.1016/j.jfoodeng.2014.12.006 |