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 |
Be the first to leave a comment!