ORBi: Lefebure Emilie - Influence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines

Reference : Influence of processing parameters on physicochemical properties of low-trans and trans-...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/131905

Title :	Influence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines
Language :	English
Author, co-author :	Lefebure, Emilie [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
	Ronkart, Sébastien [> >]
	Brostaux, Yves [Université de Liège - ULg > Sciences agronomiques > Statistique, Inform. et Mathém. appliquée à la bioingénierie >]
	Bera, François [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
	Blecker, Christophe [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
	Danthine, Sabine [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Publication date :	2013
Journal title :	LWT - Food Science and Technology
Publisher :	Elsevier
Volume :	51
Issue/season :	1
Pages :	225-232
Peer reviewed :	Yes (verified by ORBi)
Audience :	International
ISSN :	0023-6438
Keywords :	[en] Puff pastry margarines ; physicochemical properties ; response surface methodology ; processing parameters
Permalink :	http://hdl.handle.net/2268/131905
	also: http://hdl.handle.net/2268/141751

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