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Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers.
- Published in:
- Gels (2310-2861), 2023, v. 9, n. 9, p. 728, doi. 10.3390/gels9090728
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- Article
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 603, doi. 10.3390/foods13040603
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- Article
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.
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- Foods, 2023, v. 12, n. 11, p. 2138, doi. 10.3390/foods12112138
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- Publication type:
- Article
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.
- Published in:
- Foods, 2022, v. 11, n. 24, p. 4054, doi. 10.3390/foods11244054
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- Publication type:
- Article
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein.
- Published in:
- Foods, 2022, v. 11, n. 5, p. 738, doi. 10.3390/foods11050738
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- Publication type:
- Article