Details
| Original language | English |
|---|---|
| Pages (from-to) | 10-13 |
| Number of pages | 4 |
| Journal | Kennedy's Bakery Production |
| Issue number | September |
| Publication status | Published - 2015 |
Abstract
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In: Kennedy's Bakery Production, No. September, 2015, p. 10-13.
Research output: Contribution to journal › Article › Transfer
}
TY - JOUR
T1 - Fats and oils - fat-based pastry layers and crystal network structures
AU - Franke, K.
AU - Heinz, V.
N1 - Funding information: We acknowledge support from the AD group of CERN. We would like to express our strong gratitude towards L. Bojtar and F. Butin. Financial support of RIKEN Initiative Research Unit Program, RIKEN President Funding, RIKEN Pioneering Project Funding, the RIKEN FPR program, the Max-Planck Society, the IMPRS-PTFS, the CERN fellowship program, Grant-in-Aid for Specially Promoted Research (grant number 24000008) of MEXT, the BMBF, the Helmholtz-Gemeinschaft, and the EU (ERC Advanced Grant No. 290870-MEFUCO) is acknowledged.
PY - 2015
Y1 - 2015
N2 - Knut Franke and Volker Heinz from the German Institute of Food Technologies provide Kennedy’s readers with a technical breakdown of fat crystal network structures and discuss the barrier properties of fat blends in relation to reducing the moisture between pastry layers.
AB - Knut Franke and Volker Heinz from the German Institute of Food Technologies provide Kennedy’s readers with a technical breakdown of fat crystal network structures and discuss the barrier properties of fat blends in relation to reducing the moisture between pastry layers.
M3 - Article
SP - 10
EP - 13
JO - Kennedy's Bakery Production
JF - Kennedy's Bakery Production
IS - September
ER -