Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties
書誌事項
- 公開日
- 2024-03
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- https://www.elsevier.com/legal/tdmrep-license
- https://doi.org/10.15223/policy-017
- https://doi.org/10.15223/policy-037
- https://doi.org/10.15223/policy-012
- https://doi.org/10.15223/policy-029
- https://doi.org/10.15223/policy-004
- DOI
-
- 10.1016/j.foodchem.2023.137630
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Food Chemistry
-
Food Chemistry 436 137630-, 2024-03
Elsevier BV
