Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Agnieszka Czerniszewska"'
Autor:
Magdalena Wirkowska-Wojdyła, Marta Chmiel, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś, Mirosław Słowiński, Agnieszka Czerniszewska
Publikováno v:
Applied Sciences, Vol 11, Iss 1, p 350 (2020)
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapesee
Externí odkaz:
https://doaj.org/article/97f7f670287d4564966ac1ccfbeb2513
Autor:
Magdalena Wirkowska-Wojdyła, Agnieszka Czerniszewska, Agata Górska, Marta Chmiel, Ewa Ostrowska-Ligęza, Mirosław Słowiński, Joanna Bryś
Publikováno v:
Applied Sciences, Vol 11, Iss 350, p 350 (2021)
Applied Sciences
Volume 11
Issue 1
Applied Sciences
Volume 11
Issue 1
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapesee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db021690e39605aab168a351f3cf4766
https://www.mdpi.com/2076-3417/11/1/350
https://www.mdpi.com/2076-3417/11/1/350