2022Academic literature44 citations5 claims extracted Open Access

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

Anda Elena Tanislav, Andreea Pușcaș, Adriana Păucean +4

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Food Chemistry and Fat Analysis

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil...

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2022Academic literature44 citations Open Access

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Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

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