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Publication
Production of reducedU+2010fat whipped toppings by solid fatU+2010based W/O/W double emulsions : proof of concept
Journal Contribution - Journal Article
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN: 1365-2621
Issue: 5
Volume: 55
Pages: 1950 - 1961
Publication year:2020
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:0.1
Authors:National
Authors from:Higher Education
Accessibility:Closed