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1 Ergebnisse
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Can a structured emulsion (fat in water‐fibre system) subst..:
Boukid, Fatma
;
Carini, Eleonora
;
Curti, Elena
...
International Journal of Food Science & Technology. 56 (2021) 10 - p. 5071-5079 , 2021
Link:
https://doi.org/10.1111/ijfs.15301
RT Journal T1 <Title>Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15301&Exemplar=1&LAN=DE A1 Boukid, Fatma A1 Carini, Eleonora A1 Curti, Elena A1 Diantom, Agoura A1 Corte, Roberto A1 Vittadini, Elena PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 10 SP 5071 OP 5079 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15301 DO https://doi.org/10.1111/ijfs.15301 SF ELIB - SuUB Bremen
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