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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

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Corresponding authors
a
Department of Food Science, University of Guelph, Guelph, Canada
E-mail: amarango@uoguelph.ca
Food Funct., 2012,3, 327-337

DOI: 10.1039/C2FO10202A
Received 16 Sep 2011, Accepted 01 Feb 2012
First published online 01 Mar 2012

This article is part of themed collection: Delivery of functionality in complex food systems
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