August 1, 1998Critical Reviews in Food Science and Nutrition

An Integrated Approach to the Development of Reduced-Fat Food Emulsions

View Full Paper

Ask AI

Bookmark

Abstract

(1998). An Integrated Approach to the Development of Reduced-Fat Food Emulsions. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 6, pp. 511-536.

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

McClements et al. (1998) studied this question.

synapsesocial.com/papers/6aabc52b9da953511bca2f48 https://doi.org/10.1080/10408699891274291

View Full Paper

Ask AI

Bookmark

Abstract

(1998). An Integrated Approach to the Development of Reduced-Fat Food Emulsions. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 6, pp. 511-536.