Zobrazeno 1 - 1
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pro vyhledávání: '"Daniel M E, Munk"'
Publikováno v:
Journal of food science. 83(10)
In order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dc17b0b4a43d621830f7bf0ef86e00a0
https://pubmed.ncbi.nlm.nih.gov/30192011
https://pubmed.ncbi.nlm.nih.gov/30192011
