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Study Explores Predicting Puff Pastry Margarine Performances Based On LAOS Output
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Study Explores Predicting Puff Pastry Margarine Performances Based On LAOS Output
A study out of the University of Liege in Belgium emphasizes the crucial role of nonlinear rheology, specifically Large Amplitude Oscillatory Shear, or LAOS, in accurately predicting the behaviour of lamination margarines and optimizing their performance in baking applications. Science Direct reports.
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