Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence

Sousa, SérgioCoelho, MartaAdlakha, KritikaMartins, AnaCorreia, MartaPimenta, AnaMonteiro, Maria JoãoTeixeira, PaulaGomes, AnaPintado, Manuela2024-03-202024-03-202023-07http://hdl.handle.net/10400.14/44358engRevolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellenceconference object