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...

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Bibliographic Details
Main Authors: Wipawan Kangchai, Ratsamee Sangsirimongkolying, Pawadee Methacanon
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
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Institution: Chiang Mai University
Language: English

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