The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter

Research output: Contribution to journalJournal articleResearchpeer-review

Stine Rønholt, Jacob Judas Kain Kirkensgaard, Klaus F. Høyer, Kell Mortensen, Jes Christian Knudsen

Original languageEnglish
JournalJournal of the American Oil Chemists' Society
Volume91
Issue number1
Pages (from-to)29-38
ISSN0003-021X
DOIs
Publication statusPublished - 2014

ID: 50502359