A proposal standard methodology for the characterization of edible oil organogelation with waxes

Autor: Diego Canizares, Cristina Ratti, Paul Angers

Publikováno v: Grasas y Aceites, Vol 71, Iss 2, Pp e355-e355 (2020)
Grasas y Aceites; Vol. 71 No. 2 (2020); e355
Grasas y Aceites; Vol. 71 Núm. 2 (2020); e355
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake. One approach which got the attention of researchers was to decrease the amount of saturated and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfd213a07c519e736f5ba7aa5b87dd0e
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1820