Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
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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Main Authors: | , , , , , |
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Other Authors: | |
Format: | póster de congreso biblioteca |
Language: | English |
Published: |
2022
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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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