Development and Structural Characterization of a Diacylglycerol-Rich Oleogel as a Lard Substitute in Laminated Pastry
| Year | 2026 |
| Author | |
| Created date | 2026-09-07 |
| Author order | 第一作者 |
| Corresponding author | 否 |
| Publication year | 2026 |
| Publication month | 7 |
| Journal name | Food Biophysics |
| Publication area | 美國 |
| Volume | 21 |
| Issue | 96 |
| Start page | 2026 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |
| Attached project | 科技部 |