Optimize fat Replacers in food
BACKGROUND: Fat is obtained from plant and animal sources and exists in most nutritious products which affects their sensory properties. The growing trend of diseases such as high cholesterol, heart disease and obesity made the nutrition experts look for the alternative fat with lower-calorie. METHO...
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| Format: | Article |
| Language: | English |
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Babol University of Medical Sciences
2018-03-01
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| Series: | Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul |
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| Online Access: | http://jbums.org/browse.php?a_code=A-10-3250-11&slc_lang=en&sid=1 |