Oleogels as alternatives for frying fats and oils

被引：0

作者：

Matthäus B. ^{[1
]}

Schubert M. ^{[1
]}

Erlenbusch N. ^{[1
]}

Smit I. ^{[1
]}

Weber L. ^{[1
]}

Nikolay S. ^{[1
]}

机构：

[1] Max Rubner-Institut, Department of Safety and Quality of Cereals, Detmold

来源：

INFORM | 2020年 / 31卷 / 07期

关键词：

D O I：

10.21748/inform.07.2020.22

中图分类号：

学科分类号：

摘要：

[No abstract available]

引用

页码：22 / 26

页数：4

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