An integrated approach to the development of reduced-fat food emulsions.
Department of Food Science, University of Massachusetts, Amherst 01003, USA.
D J
DJ
McClements
K
K
Demetriades
D004041:Dietary Fats; D004355:Drug Stability; D004655:Emulsions; D019358:Fat Substitutes; D005502:Food; D005519:Food Preservation; D005524:Food Technology; D006801:Humans
D004041:Dietary Fats; D004655:Emulsions; D019358:Fat Substitutes