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Food & Function

Linking the chemistry and physics of food with health and nutrition


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

Corresponding authors
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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