Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content
Article in Food Research International (January 2024)
The most recent citing publications are shown below. View all 7 publications that cite this research output on Dimensions.
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions
Article in Critical Reviews in Food Science and Nutrition (October 2023)
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