Publication | Closed Access
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
97
Citations
43
References
2020
Year
Food ChemistryNew Fat SubstituteGlyceryl Monostearate-based OleogelsFood ColloidMeat EmulsionFood EngineeringMeat ScienceBiomolecular EngineeringEmulsionHealth Sciences
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