A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry

被引：0
|
作者：
Stožinić, Milica [1 ]
Lončarević, Ivana [1 ]
Pajin, Biljana [1 ]
Zarić, Danica [2 ]
Nikolić, Ivana [1 ]
Šojić, Branislav [1 ]
Petrović, Jovana [1 ]
机构：
[1] Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad,21000, Serbia
[2] Innovation Centre of the Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade,11120, Serbia
来源：
Processes | 2024年 / 12卷 / 10期
关键词：
Compilation and indexing terms; Copyright 2024 Elsevier Inc;
D O I：
10.3390/pr12102208
中图分类号：
学科分类号：
摘要：
Agri-food - Food chemistry - Food ingredients
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