Zobrazeno 1 - 1
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pro vyhledávání: '"Ali Mohammadisani"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 2, Pp 123-140 (2022)
Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats
Externí odkaz:
https://doaj.org/article/a490bb03e0f84f63884937309e724e2f
