Opening book details…
About this Agricultural and Biological Sciences article
Impact of Low-transfat Compositions on the Quality of Conventional and Fat-reduced Puff Pastry by Silow, Christoph; Zannini, Emanuele; Arendt, Elke K. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Silow, Christoph; Zannini, Emanuele; Arendt, Elke K.
- Publisher
- Springer-Verlag; Springer India; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 0022-1155)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
More by Silow, Christoph; Zannini, Emanuele; Arendt, Elke K.
Browse all works by Silow, Christoph; Zannini, Emanuele; Arendt, Elke K.