Use of Oleogels to Replace Margarine in Steamed and Baked Buns
Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepa...
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| Váldodahkkit: | , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
MDPI AG
2021-07-01
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| Ráidu: | Foods |
| Fáttát: | |
| Liŋkkat: | https://www.mdpi.com/2304-8158/10/8/1781 |
| Fáddágilkorat: |
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