Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

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[1] da Silva, Thais L. T.
[2] Chaves, Kamila F.
[3] Fernandes, Gabriel D.
[4] Rodrigues, Juliana B.
[5] Bolini, Helena M. A.
[6] Arellano, Daniel B.
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da Silva, Thais L. T. (thais_lts@yahoo.com.br) | 1600年 / Wiley-Blackwell卷 / 95期
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