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Autor:
Tibor Gagyi, Eva Csutak, Didier Pintori, Monica Trif, Malte Bethke, Natalia Perez-Moral, Peter J. Wilde
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 73
Stable G/O/W multiple emulsions were obtained over a period of storage of 4 days, compared to W/O/W multiple emulsions. G/O/W emulsions were incorporated into pizza sauces in order to reach a 30% decrease of fat content (the TeRiFiQ project target).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b48958371f7f0cdfc33a742d644be8a
https://doi.org/10.15835/buasvmcn-fst:11905
https://doi.org/10.15835/buasvmcn-fst:11905
