HIGHLIGHTS
- who: Milena Kupiec and collaborators from the (UNIVERSITY) have published the research: Study on the , in the Journal: (JOURNAL)
- what: Considering the need to remove molecular species of fat from the diet, which increases the risk of cardiovascular diseases and the growing interest in gluten-free products, this study attempts to replace commercial shortening with rapeseed oil oleogels (with a high content of unsaturated_fatty_acids) in gluten-free muffins.
- how: To assess changes in the quality of fats during baking the following factors were identified acid peroxide and anisidine values in fresh shortening and . . .
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