Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
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DOI: 10.1016/j.lwt.2020.109129
Abstract: Abstract High lipid food matrices are advantageous in protecting probiotic microorganisms during storage and also during digestion. This study aimed to apply enzymatically interesterified milk fat (MF) and palm olein (PO) blends as the fat… read more here.
Keywords: interesterification; probiotic table; table spread; milk fat ... See more keywords