Use of Oleogels to Replace Margarine in Steamed and Baked Buns
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DOI: 10.3390/foods10081781
Abstract: Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and… read more here.
Keywords: margarine; use oleogels; steamed buns; replace margarine ... See more keywords