Home » Proyectos, contratos y convenios » Use of olive-pomace oil as fat replacer in the elaboration of margarines for puff pastry: Effect on rheological, thermal, textural, sensorial, nutritional properties and stability.

Use of olive-pomace oil as fat replacer in the elaboration of margarines for puff pastry: Effect on rheological, thermal, textural, sensorial, nutritional properties and stability.

Main Researcher: Álvarez MD
Start Date: 02/06/2021
End Date: 02/06/2023
Institution: Interprofesional del aceite de orujo de oliva (ORIVA)
Reference number: 20212255