An overview focusing on modification of margarine rheological and textural properties for improving physical quality
Mohammad Fallahasgari, Fatemeh Barzegar, Darya Abolghasem, Kooshan Nayebzadeh
Topics & Concepts
RheologySpreadabilityFood scienceEmulsionMouthfeelFlavorViscoelasticityTexture (cosmology)Materials scienceChemistryComposite materialRaw materialComputer scienceOrganic chemistryImage (mathematics)Artificial intelligenceFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality