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Future fat alternatives : concepts, structuring and food applications /

Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications, covering all structuring strategies including oleogels, emulsion gels, and foamed gels as well as cell-cultured fats. In additi...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Meng, Zong (Editor)
Format:	eBook
Language:	English
Published:	London : Academic Press Is an imprint of Elsevier, [2025]
Subjects:	Oils and fats, Edible > Technological innovations. Fat substitutes. Huiles et graisses comestibles > Innovations. Huiles et graisses comestibles > Produits de remplacement. Electronic books.
Online Access:	Connect to the full text of this electronic book

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