Using plant-based hydrogel-oleogels to replace palm oil: impact on texture, sensory, and fatty acid composition of chocolate spreads

已完结 10 由沙雕wangdefa 发布于 2025/8/29 18:30:57

DOI:10.1007/s11694-024-02839-6
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1007/s11694-024-02839-6

Springer

Abstract：This study evaluated the effect of hydrogel/oleogel (HOs) produced in five different oil mediums (pistachios, wheat, fig seeds, flaxseed, and pumpkin seeds oils) without varying the gum and

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