Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability
Keywords:
Echium oil
Gelled emulsions
Carrageenan
Collagen
Fat mimic
Note:
This is an open access article under the CC BY-NC-ND license
Citation:
Gutiérrez-Luna, K. (Katherine); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar). "Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability". NWT. (153), 2022, 112538
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