Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols
| Autor: | Viriato, Rodolfo Lázaro Soares, Queirós, Mayara de Souza, Neves, Maria Isabel Landim, Ribeiro, Ana Paula Badan, Gigante, Mirna Lúcia |
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| Zdroj: | In Food Research International June 2019 120:432-440 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect