Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach

Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach

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Trabajo presentado al 5th Food Structure and Functionality Symposium: Structuring Foods for a Sustainable World, celebrado en Cork (Irlanda) del 18 al 21 de septiembre de 2022.

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Bibliographic Details
Main Authors: Espert, María, Salvador, Ana, Sanz Taberner, Teresa, Pérez-Mateos, Miriam, Cofrades, Susana, Álvarez, M. Dolores
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: póster de congreso biblioteca
Language:English
Published: 2022
Online Access:http://hdl.handle.net/10261/274734
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003339
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http://hdl.handle.net/10261/274734
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003339

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