Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology-Reference-Cited by-同舟云学术

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Published:2018-06 Issue:6 Volume:95 Page:673-685
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

da Silva Thais L. T.¹,Chaves Kamila F.¹,Fernandes Gabriel D.¹,Rodrigues Juliana B.²,Bolini Helena M. A.²,Arellano Daniel B.¹

Affiliation:

1. Department of Food Technology, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil

2. Department of Food and Nutrition, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

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