Feasibility study of margarine substitute based on gelatin-oil emulsion gel
With increasing of consumer health concern, margarine substitute is recently received more attention from food industry in order to avoid bad fatty acids, i.e., trans- and saturated fatty acids. One approach to serve such requirement involves emulsion design and hydrocolloid structuring agent. There...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
|
| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8794 http://cmuir.cmu.ac.th/jspui/handle/6653943832/64045 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
| Language: | English |