Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil

HIGHLIGHTS

• who: Maru00eda Dolores u00c1lvarez and colleagues from the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/Josu00e9 Antonio Novais, , Madrid, Spain Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n have published the article: Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil, in the Journal: Foods 2022, 11, 4054. of 15/Dec/2022
• what: Most of the studies using organogelator agents to structure edible oils have focused on the production of chocolate paste, cakes, and spreadable or table margarines . The results . . .
  

   

  

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