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Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

机译：低反线脂肪组合物对常规和脂肪减少酥糕点质量的影响

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Christoph Silow; Emanuele Zannini; Elke K. Arendt;
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1. Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry [J] . Silow Christoph, Zannini Emanuele, Arendt Elke K. Journal of Food Science and Technology . 2016,第4期

机译：低反式脂肪组成对传统酥油和减脂酥的质量的影响
2. Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology [J] . Christoph Silow, Emanuele Zannini, Claudia Axel, Foods . 2017,第2期

机译：响应面法优化减脂酥
3. Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry [J] . Daglioglu O., Tuncel B., Tasan M. Journal of the American Oil Chemists' Society . 2000,第5期

机译：微波和常规烘烤对油酥糕点氧化稳定性和脂肪酸组成的影响
4. FATTY ACID COMPOSITION AND MEAT QUALITY TRAITS BETWEEN ORGANICALLY AND CONVENTIONALLY REARED KOREAN BLACK PIGS [C] . Dong jinghua Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：有机和常规饲养的韩国黑猪之间的脂肪酸组成和肉品质性状
5. Decomposition rates of organic amendments and soil organic matter fractions as indicators of soil quality: An on-farm study of organic and conventional dairy farms in Ohio. [D] . Vazquez, Rosa I. 2000

机译：有机改良剂的分解速率和土壤有机质含量作为土壤质量的指标：俄亥俄州有机和传统奶牛场的农场研究。
6. Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry [O] . Christoph Silow, Emanuele Zannini, Elke K. Arendt 2016

机译：低反式脂肪成分对传统和减脂油酥品质的影响
7. Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology [O] . Christoph Silow, Emanuele Zannini, Claudia Axel, 2017

机译：用响应面法优化减脂泡芙糕点

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

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