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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| 主要な著者: | , , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Autónoma de Tamaulipas
2019
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| オンライン･アクセス: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129 |
| タグ: |
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