Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies-Reference-Cited by-同舟云学术

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

Published:2020-10-22 Issue:6 Volume:101 Page:2398-2405
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Palla Camila A¹²^ORCID,Wasinger María F¹,Carrín María E¹²

Affiliation:

1. Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS) Bahía Blanca Argentina

2. Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Fondo para la Investigación Científica y Tecnológica

Universidad Nacional del Sur

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10863

Reference28 articles.

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2. What influences mothers’ snack choices for their children aged 2–7?

3. Research and markets sweet biscuit market – growth trends and forecast (2020–2025) [Online]. Available:https://www.researchandmarkets.com/reports/4771509/sweet-biscuit-market-growth-trends-and#rela3-4602400[25 August 2020].

4. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles

5. Studies on saturated and trans fatty acids composition of few commercial brands of biscuits sold in Indian market

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