Utilisation des huiles et matières grasses végétales dans les aliments céréaliers : un défi continu pour LU France
Although the predominant technological role in the success of a cereal product is generally attributed to cereals, studies demonstrate that the fat content also plays an essential role in biscuits. The desired functionalities guide product developers in their choice from the different types of fat a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2009-07-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2009.0277 |