Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources
New types of fat shortening range using vegetable oils and hard fats are proposed. The new proposed products provided high physical and chemical properties of new types of fat shortenings. The existing methods for the production of shortening fats are characterized by certain technological advantage...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/27/e3sconf_agritechviii2023_02013.pdf |