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Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry
Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. F...
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| Publicado no: | Gels |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7931099/ https://ncbi.nlm.nih.gov/pubmed/33525634 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/gels7010012 |
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