Organogels as lipid profile improvers in meat and dairy matrices

The structuring of edible oils, through organogelation, has a promising potential in food applications, when used as substitutes for saturated fat in some meat and dairy products of high consumption demand, in order to improve their lipid profile. Organogels are viable for this substitution, which i...

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Bibliografiske detaljer
Main Authors:	García-Andrade, Mayela, Gallegos-Infante, José Alberto, González-Laredo, Rubén Francisco
Format:	Online
Sprog:	spa
Udgivet:	Universidad Autónoma de Tamaulipas 2019
Online adgang:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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