Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes
| Autor: | Tao, Han, Fang, Xiao-Han, Chen, Pin, Yang, Bao-Qiu, Feng, Ran, Zhang, Bao |
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| Zdroj: | In Food Chemistry 1 August 2024 448 |
| Databáze: | ScienceDirect |
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