Exploring the Efficacy of Oleogel as Fat Replacers in Meat Products: A Comparative Analysis of Various Oleogelators
Fu Ming, Tai Boon Tan, Masni Mat Yusoff, Noranizan Mohd Adzahan, Mohammad Rashedi Ismail‐Fitry
Topics & Concepts
Food scienceChemistryFat substituteFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing TechniquesEdible Oils Quality and Analysis