Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels
Author:
Affiliation:
1. Dept. of Food Science and Technology Univ. of Georgia Athens GA 30602–2610 U.S.A
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14624
Reference34 articles.
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