Recent advances in fabrication of food grade oleogels: structuring methods, functional properties and technical feasibility in food products
Crossref DOI link: https://doi.org/10.1007/s11694-022-01538-4
Published Online: 2022-08-12
Published Print: 2022-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Parmar, Vijaya
Sharma, Rajan http://orcid.org/0000-0001-9766-8389
Sharma, Savita
Singh, Baljit
Text and Data Mining valid from 2022-08-12
Version of Record valid from 2022-08-12
Article History
Received: 1 January 2022
Accepted: 8 July 2022
First Online: 12 August 2022