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Doctoral thesis (Dissertations and theses)
The impact of fat formulation and emulsifiers on the macro- and microscopic physical properties of palm oil-based puff pastry margarines
Detry, Roxane
2021
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https://hdl.handle.net/2268/256767
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Thesis final version _ 13 of february 2021.pdf
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Keywords :
Margarine; Puff pastry; Fat crystallization
Abstract :
[en]
This work presents advances in vegetable fat crystallization for puff pastry margarine applications
Disciplines :
Food science
Author, co-author :
Detry, Roxane
;
Université de Liège - ULiège > Terra
Language :
English
Title :
The impact of fat formulation and emulsifiers on the macro- and microscopic physical properties of palm oil-based puff pastry margarines
Defense date :
18 February 2021
Number of pages :
248+81
Institution :
ULiège - Université de Liège
Degree :
Doctor of Philosophy in Agronomic Sciences and Biological Engineering
Promotor :
Danthine, Sabine
;
Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Blecker, Christophe
;
Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
President :
Fauconnier, Marie-Laure
;
Université de Liège - ULiège > Département GxABT
Secretary :
Purcaro, Giorgia
;
Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes
Jury member :
Van Hoed, Vera
Sato, Kiyotaka
Funders :
Puratos NV
Available on ORBi :
since 12 February 2021
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93 (18 by ULiège)
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10 (10 by ULiège)
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