Funder
Ministero dell'Economia e delle Finanze
Reference29 articles.
1. Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup;Aydemir;European Food Science and Engineering,2021
2. Optimization of gluten‐free bread formulation using sorghum,rice, and millet flour by D‐optimal mixture design approach;Azarbad;Journal of Agricultural Science and Technology A,2019
3. Interactions in dispersions of sugar particles in food oils: Influence of emulsifier;Babin;Food hydrocolloid,2005
4. Tailoring properties of mixed-component oleogels: Wax and monoglyceride interactions towards flaxseed oil structuring;Barroso;Gels,2020
5. Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative;Bascuas;Lwt,2021
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. An Overview of the Characteristics, Advantages, and Uses of Nuts;Nut Consumption and Usefulness in the Modern World [Working Title];2024-08-22