Fat substitute update
1990
Food technologists are developing fat replacements and substitutes for a variety of products. This article details the major categories, protein based substitutes, synthetic compounds, and carbohydrate based replacements.
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Bibliographic information
Food technology
Volume
44
Issue
3
Pagination
92
- 92
ISSN
0015-6639
Other Subjects
Food policy; Substitutes; Food merchandising; Gras substances
Language
English
Type
Journal Article; Text
2024-02-28
MODS
Data Provider
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