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Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration
Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels struc...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7171011/ https://ncbi.nlm.nih.gov/pubmed/32327771 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04193-8 |
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