Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04193-8.pdf
Reference35 articles.
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3. Davidovich-Pinhas M, Barbut S, Marangoni AG (2015) The gelation of oil using ethyl cellulose. Carbohydr Polym 117:869–878
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