SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 7, Issue 1, 2016, Pages 20-29

Edible oil structuring: An overview and recent updates

(2) Patel, Ashok R a Dewettinck, Koen a

a GHENT UNIVERSITY (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; UNSATURATED FATTY ACIDS;

FOOD APPLICATIONS; FOOD GRADE; FUNDAMENTAL STUDIES; NUTRITIONAL PROFILES; SATURATED FATS; SCIENTIFIC COMMUNITY; STRUCTURED SYSTEMS; TRANS FATS;

OILS AND FATS;

COLLOID; EDIBLE OIL; EMULSION; FATTY ACID; OLEOGELS; ORGANIC COMPOUND; SILICON DIOXIDE; TRANS FATTY ACID;

CACAO; CHEMISTRY; COLLOID; EMULSION; FOOD HANDLING; MEAT; NUTRITION POLICY; NUTRITIONAL VALUE;

CACAO; COLLOIDS; DIETARY FATS, UNSATURATED; EMULSIONS; FATTY ACIDS; FOOD TECHNOLOGY; MEAT PRODUCTS; NUTRITION POLICY; NUTRITIVE VALUE; ORGANIC CHEMICALS; SILICON DIOXIDE; TRANS FATTY ACIDS;

EID: 84956624308 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01006c Document Type: Review

Times cited : (368)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.