[Elsevier] Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content

susmitbasu Post time 2026-10-18 01:02:10 | Show all posts |Read mode
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journalㄩFood Research International

AuthorsㄩRafael Fernandes Almeida; Lara Aguiar Borges; Thayn芍 Torres da Silva; Nereide Serafim Tim車teo dos Santos; Felipe Gianasi; Eduardo Augusto Caldas Batista; Priscilla Efraim

Published dateㄩ2024-2-

DOIㄩ10.1016/j.foodres.2024.113986

PDF linkㄩhttps://www.sciencedirect.com/sc ... 963996924000565/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodres.2024.113986

Article SourceㄩElsevier BV﹝


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zeldslayer Post time 2026-10-18 01:02:11 | Show all posts

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