Development and structural characterization of a diacylglycerol-rich oleogel as a lard substitute in laminated pastry
| Year | 2026 |
| Author | |
| Created date | 2026-09-10 |
| Author order | 第三作者 |
| Corresponding author | 是 |
| Publication year | 2026 |
| Publication month | 7 |
| Journal name | Food Biophysics |
| Publication area | 美國 |
| Volume | 21 |
| Issue | 0 |
| Start page | 96 |
| End page | 96 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |