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Effect of emulsification and whipping on the technological and structural particularities of fat: A comparative study between three distinct fats

Petrut, Raul Flaviu; Anihouvi, P.P.; Blecker, Christophe et al.

2016 • 14th Euro Fed Lipid Congress

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Effect of emulsification and whipping on technological and structural particularities of fat_VVHO_20sep2016.pdf

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Effect of emulsification and whipping on technological and structural particularities of fat_VVHO_20sep2016.pdf

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