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Possibilities to develop low-fat products: a review Cover

Possibilities to develop low-fat products: a review

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
By: Roxana Tufeanu and  Ovidiu Tiţa  
Open Access
|Jun 2016

Authors

Roxana Tufeanu

tufeanuroxana@yahoo.com

Faculty of Agricultural Sciences, Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania

Ovidiu Tiţa

Faculty of Agricultural Sciences, Food Industry and Environmental Protection, University Lucian Blaga of Sibiu, Romania
DOI: https://doi.org/10.1515/aucft-2016-0001 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 3 - 19
Published on: Jun 18, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
fat,
health,
fat substitutes,
fat mimetics
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Roxana Tufeanu, Ovidiu Tiţa, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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