Utilisation des huiles et matières grasses végétales dans les aliments céréaliers : un défi continu pour LU France

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...

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Bibliographic Details
Main Authors:	Riou Elisabeth, Lefebure Laurence
Format:	Article
Language:	English
Published:	EDP Sciences 2009-07-01
Series:	Oléagineux, Corps gras, Lipides
Subjects:	biscuit cereals fat saturated fatty acids trans fatty acids food industry
Online Access:	http://dx.doi.org/10.1051/ocl.2009.0277

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