Evaluation of rheological and thermal properties of oleogel with Tenebrio molitor larvae oil and application as partial substitutes of saturated fat in cakes - koreascholar

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Evaluation of rheological and thermal properties of oleogel with Tenebrio molitor larvae oil and application as partial substitutes of saturated fat in cakes

Sohui Jeong, Hae Won Song, Imkyung Oh

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418104

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.157

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Sohui Jeong(Department of Food Science & Technology, Sunchon National University)
Hae Won Song(Department of Food Science & Technology, Sunchon National University)
Imkyung Oh(Department of Food Science & Technology, Sunchon National University)

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