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...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2020-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
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| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2020/03/JES-2020-1_69-74.pdf |