Beraat Özçelik

Ayuda Buscar en la ayuda Buscar en la ayuda Fabrication and characterization of a palm-based W/O/W double emulsion for fat reduction applications Gamze Hanbeyoglu-Akturk [1] ; Evren Demircan [1] ; Beraat Ozcelik [1] [1] Istanbul Technical University Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 23, Nº.

?Mathematical formulae have been encoded as MathML and are displayed in this HTML version using MathJax in order to improve their display. Uncheck the box to turn MathJax off. This feature requires Javascript. Click on a formula to zoom. ABSTRACT Many industrial foods are high in saturated fat, raising health concerns and driving demand for low-fat alternatives without sacrificing sensory quality and affordability.

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