| 摘要 |
<p>A margarine-like composition for laminated doughs of reduced fat content comprising, in percentage weight of the total weight, from 35.0 to 80.0 % of a fat phase containing a mixture of vegetable fats, and from 20.0 to 65.0 % of an aqueous phase comprising inulin and pectin, and at least one emulsifier, is described; in addition, a process for the preparation of said composition is described.</p> |
