Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

出版年份 2016 全文链接

标题

作者

关键词

Icing, Cookie cream, Hydroxypropyl methylcellulose, HPMC, Methylcellulose, MC, Oil loss, Saturated fat

出版物

FOOD HYDROCOLLOIDS

Volume 61, Issue -, Pages 329-337

出版商

Elsevier BV

发表日期

2016-05-27

DOI

10.1016/j.foodhyd.2016.05.032

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