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                                       Details for article 114 of 115 found articles
 
 
  Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
 
 
Title: Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
Author: Sereti, Vasileia
Kotsiou, Kali
Ciurlă, Liliana
Patras, Antoanela
Irakli, Maria
Lazaridou, Athina
Appeared in: Food hydrocolloids
Paging: Volume 151 () nr. C pages p.
Year: 2024
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 114 of 115 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands