Resumen de The fat in a perfect croissant
Braulio Macias Rodriguez, Alejandro G. Marangoni
Delicious, flaky croissants owe their wonderful texture to the complex, multiscale structure of butter or related fats.
Braulio Macias Rodriguez, Alejandro G. Marangoni
Delicious, flaky croissants owe their wonderful texture to the complex, multiscale structure of butter or related fats.
