Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product. [PDF]
J Food Sci Technol, 2017 de la Horra AE +4 more
europepmc +1 more source
Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications. [PDF]
FoodsGerlei M +4 more
europepmc +1 more source
Optimization of Headspace-Solid Phase Microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine. [PDF]
J Food Sci Technol, 2019 Dadalı C, Elmacı Y.
europepmc +1 more source
Progress towards elimination of trans-fatty acids in foods commonly consumed in four Latin American cities. [PDF]
Public Health Nutr, 2017 Monge-Rojas R +6 more
europepmc +1 more source
Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions. [PDF]
Food Chem XXie W +7 more
europepmc +1 more source
Dietary patterns and metabolic phenotypes in Brazilian adults: a population-based cross-sectional study. [PDF]
Public Health Nutr, 2019 Pereira DL +3 more
europepmc +1 more source
Overcoming the Trans Fat Problem in Thailand. [PDF]
Curr Dev Nutr, 2019 Chavasit V +5 more
europepmc +1 more source
Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.
Foods, 2017 Silow C +4 more
europepmc +1 more source
<i>Trans</i> fatty acids in the Portuguese food market.
Food Control, 2016 Costa N +4 more
europepmc +1 more source
Health promotion guidance: nutritional guidance for children and young people in residential care settings [PDF]
, 2011 core