First European Food Congress: Abstract. Food Production – Nutrition – Healthy Consumers. Ljubljana, Slovenia, 4–9 November 2008.
Effect of low-trans margarine on physicochemical and sensory properties of puff pastry1
Version of Record online: 28 APR 2009
© 2009 The Authors. Journal compilation © 2009 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 44, Issue 6, pages 1235–1244, June 2009
How to Cite
Simovic, D. S., Pajin, B., Seres, Z. and Filipovic, N. (2009), Effect of low-trans margarine on physicochemical and sensory properties of puff pastry. International Journal of Food Science & Technology, 44: 1235–1244. doi: 10.1111/j.1365-2621.2009.01953.x
- Issue online: 28 APR 2009
- Version of Record online: 28 APR 2009
- (Received 30 January 2009; Accepted in revised form 11 March 2009)
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