A proposal standard methodology for the characterization of edible oil organogelation with waxes
Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake. One approach which got the attention of researchers was to decrease the amount of saturated and trans fatty acids in food by the structuring of ed...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Consejo Superior de Investigaciones Científicas
2020-06-01
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| Saila: | Grasas y Aceites |
| Gaiak: | |
| Sarrera elektronikoa: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1820 |
| Etiketak: |
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