Zobrazeno 1 - 1
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pro vyhledávání: '"Chinthu Udayarajan"'
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-24
Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A plausible approach is the replacement of solid fats
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f131279d25be103107c3cc36576e9721
https://doi.org/10.1080/10408398.2022.2142195
https://doi.org/10.1080/10408398.2022.2142195
