Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile

Author:

Giacomozzi Anabella S.12,Carrín María E.12ORCID,Palla Camila A.12ORCID

Affiliation:

1. Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Buenos Aires Argentina

2. Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Buenos Aires Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional del Sur

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference26 articles.

1. AOCS.Official Methods and Recommended Practices of the American Oil Chemists' Society;2009.

2. Effect of the structure of monoglyceride–oil–water gels on aroma partition

3. FAO.Fats and fatty acids in human nutrition: Report of an Expert Consultation;2010.

4. Factors influencing the sensory perception of reformulated baked confectionary products

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