The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine
Jixian Mao, Weihao Ye, Zong Meng
Topics & Concepts
PastryViscoelasticityFood scienceMaterials scienceChemistryComposite materialFood Chemistry and Fat AnalysisPolysaccharides Composition and ApplicationsFood composition and properties