Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger

出版年份 2020 全文链接

标题

作者

关键词

Soybean oil, Gelator, Trans fatty acid, Sensory analysis, Crystallization

出版物

Volume 126, Issue -, Pages 109277

出版商

Elsevier BV

发表日期

2020-03-14

DOI

10.1016/j.lwt.2020.109277

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