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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Bibliografski detalji
Glavni autori:	García-Andrade, Mayela, Gallegos-Infante, José Alberto, González-Laredo, Rubén Francisco
Format:	Online
Jezik:	spa
Izdano:	Universidad Autónoma de Tamaulipas 2019
Online pristup:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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