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Influence of an Edible Oil–Medium-Chain Triglyceride Blend ..:
Heng-I Hsu
;
Tan-Ang Lee
;
Ming-Fu Wang
..
https://www.mdpi.com/1420-3049/27/15/4983. , 2022
Link:
https://doi.org/10.3390/molecules27154983
RT Journal T1
Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4fb4328dbbab4f8cae68b1229bf367d5&Exemplar=1&LAN=DE A1 Heng-I Hsu A1 Tan-Ang Lee A1 Ming-Fu Wang A1 Po-Hsien Li A1 Jou-Hsuan Ho PB MDPI AG YR 2022 K1 medium-chain triglycerides K1 mayonnaise K1 physicochemical properties K1 rheological properties K1 Organic chemistry K1 QD241-441 JF https://www.mdpi.com/1420-3049/27/15/4983 LK http://dx.doi.org/https://doi.org/10.3390/molecules27154983 DO https://doi.org/10.3390/molecules27154983 SF ELIB - SuUB Bremen
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