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Recent developments of oleogel utilizations in bakery products

Published on 2019in Critical Reviews in Food Science and Nutrition6.70
· DOI :10.1080/10408398.2019.1649243
Ilkem Demirkesen (Laos Ministry of Agriculture and Forestry), Behic Mert9
Estimated H-index: 9
(METU: Middle East Technical University)
Abstract
AbstractAvailable evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of corona...
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