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1 Ergebnisse
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Chocolates, compounds and spreads: A review on the use of o..:
Fernandes Almeida, Rafael
;
Aguiar Borges, Lara
;
Torres da Silva, Thayná
...
Food Research International. 178 (2024) - p. 113986 , 2024
Link:
https://doi.org/10.1016/j.foodres.2024.113986
RT Journal T1
Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2024.113986&Exemplar=1&LAN=DE A1 Fernandes Almeida, Rafael A1 Aguiar Borges, Lara A1 Torres da Silva, Thayná A1 Serafim Timóteo dos Santos, Nereide A1 Gianasi, Felipe A1 Augusto Caldas Batista, Eduardo A1 Efraim, Priscilla PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 178 SP 113986 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2024.113986 DO https://doi.org/10.1016/j.foodres.2024.113986 SF ELIB - SuUB Bremen
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