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...
محفوظ في:
المؤلفون الرئيسيون: | Wipawan Kangchai, Ratsamee Sangsirimongkolying, Pawadee Methacanon |
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التنسيق: | บทความวารสาร |
اللغة: | English |
منشور في: |
Science Faculty of Chiang Mai University
2019
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الوصول للمادة أونلاين: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8794 http://cmuir.cmu.ac.th/jspui/handle/6653943832/64045 |
الوسوم: |
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