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Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake

Yuanyuan Fu1, Renyong Zhao1, Lu Zhang2

  • 1College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, China.

Food Chemistry
|February 7, 2018
PubMed

Keywords:
CrystallizationEmulsifierLayer cakeMonoacylglycerolMonoglycerideShortening

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