Fat replacers and the functionality of fat in foods
- 1 January 1994
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 5 (1) , 12-19
- https://doi.org/10.1016/0924-2244(94)90043-4
Abstract
No abstract availableKeywords
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- The sensory properties of products made with microparticulated protein.Journal of the American College of Nutrition, 1990
- Protein microparticulation: the principle and the process.Journal of the American College of Nutrition, 1990