croissant butter
Selected indexed studies
- Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products. (Food Res Int, 2017) [PMID:28528108]
- Bigels containing different wax-based oleogels as laminating fat replacers in croissants. (Curr Res Food Sci, 2025) [PMID:40231316]
- Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants. (Food Res Int, 2026) [PMID:41703828]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products. (2017) pubmed
- Bigels containing different wax-based oleogels as laminating fat replacers in croissants. (2025) pubmed
- Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants. (2026) pubmed
- Association between intake of nutrients and food groups and liking for fat (The Nutrinet-Santé Study). (2014) pubmed
- The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment. (2013) pubmed