Approche fonctionnelle de l’emploi de l’huile de palme – Perspectives d’évolution réglementaire en matière d’étiquetage
Formulating food products requires taking into account the functional characteristics of the ingredients as well as nutrition facts and recommendations, quality of the end-product, supplying and production, regulatory compliance… For food recipes where fats do play an important texturing function (b...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2013-05-01
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| Series: | Oléagineux, Corps gras, Lipides |
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| Online Access: | http://dx.doi.org/10.1051/ocl.2013.0505 |