PECULIARITIES OF WALNUT OIL STATE IN SOME FOOD EMULSIONS

The replacing of traditional lipids with more health-promoting oils containing polyunsaturated fatty acids (PUFA) is a modern trend in food industry. The principles of emulsions formation containing walnut oil (up to 90% PUFA) were studied in order to accumulate information that would help to design...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας: Radu, Oxana
Μορφή: Άρθρο
Γλώσσα:English
Έκδοση: Technical University of Moldova 2020-03-01
Σειρά:Journal of Engineering Science (Chişinău)
Θέματα:
Διαθέσιμο Online:https://jes.utm.md/wp-content/uploads/sites/20/2020/03/JES-2020-1_69-74.pdf