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The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum
The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents we...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913472/ https://www.ncbi.nlm.nih.gov/pubmed/33546378 http://dx.doi.org/10.3390/biom11020213 |