Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins

Published 2018 View Full Article

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Title
Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 796-802
Publisher
Elsevier BV
Online
2017-11-16
DOI
10.1016/j.foodhyd.2017.11.022

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