Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M...
Main Authors: | María Dolores Álvarez, Beatriz Herranz, Arancha Saiz, Susana Cofrades |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-05-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/11/2138 |
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