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pro vyhledávání: '"Antonio Signorello"'
Autor:
Jansuda Kampa, Stephanie P. Bull, Antonio Signorello, Richard A. Frazier, Julia Rodriguez-Garcia
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and
Externí odkaz:
https://doaj.org/article/ef980d2a73a94212be37246af35f907c
Biscuits contain high proportion of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of complex nanoemulsion (CNE), which stabilised with hydroxypropyl methylcellulose and lecith
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::581e99d70eddda688b828f597a82a9fc
https://doi.org/10.21203/rs.3.rs-2515369/v1
https://doi.org/10.21203/rs.3.rs-2515369/v1