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1.
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.
Foods
; 13(4)2024 Feb 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-38397580
2.
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.
Foods
; 12(11)2023 May 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-37297383
3.
Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion.
Food Res Int
; 170: 112833, 2023 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-37316037
4.
Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers.
Gels
; 9(9)2023 Sep 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-37754409
5.
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.
Foods
; 11(24)2022 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36553795
6.
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein.
Foods
; 11(5)2022 Mar 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-35267370
7.
Exposure to a controlled adverse environment impairs the ocular surface of subjects with minimally symptomatic dry eye.
Invest Ophthalmol Vis Sci
; 48(9): 4026-32, 2007 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-17724183
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