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 |
---|---|
المؤلفون: | Deligny, C., Lucas, T. |
المصدر: | In Journal of Food Engineering August 2015 158:113-120 |
قاعدة البيانات: | ScienceDirect |
تدمد: | 02608774 |
---|---|
DOI: | 10.1016/j.jfoodeng.2014.12.006 |