Crystallization and Structural Properties of Oleogel-Based Margarine
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DOI: 10.3390/molecules27248952
Abstract: Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed… read more here.
Keywords: crystallization structural; based margarine; oleogel based; properties oleogel ... See more keywords