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An integrated approach to the development of reduced-fat food emulsions.

Journal Title:
Critical reviews in food science and nutrition.
Journal Volume/Issue:
1998. v. 38 (6)
Main Author:
McClements, D.J.
Other Authors:
Demetriades, K.
Format:
Article
Language:
English
Subjects:
emulsions
fat replacers
foods
food quality
product development
storage quality
shelf life
food composition
nutrient content
dietary fat
texture
droplets
viscosity
flavor
food technology
food chemistry
food research
literature reviews
appearance (quality)
View in NAL's Catalog:
IND21642066