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100 积分 2022-04-01 加入
Amelioration of nutritional properties of bakery fat using omega‐3 fatty acid‐rich edible oils: a review
2个月前
已完结
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
2个月前
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Fat replacers in baked products: their impact on rheological properties and final product quality
2个月前
已完结
Gels as fat replacers in bakery products: a review
2个月前
已完结
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