Bovine Milk Fats and Their Replacers in Baked Goods: A Review.
作者： Zhiguang Huang , Letitia Stipkovits , Haotian Zheng , Luca Serventi , Charles S. Brennan
DOI: 10.3390/FOODS8090383
关键词: Food science 、 Baked goods 、 Business 、 Milk fat 、 Bovine milk
摘要: … most compounds were produced by metabolism of carbohydrates, milk fats and amino acids [… :2) and found that monopalmitate glycerol and monostearin glycerol led to a higher SFI and …
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