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Avocado and Flaxseed Oleogels: the prospect of a healthy saturated fat substitute
Breonna Johnson, Crystal Johnson, Juliana R Ract, Aline Foguel, Heather L Colleran, Dr., Salam Ibrahim, Roberta Silva
Jan 01, 0001
Oleogelation is a novel technique that represents the forming of liquid oils into a gel-like structure by entrapping the liquid phase into a thermo-reversible and three-dimensional gel network. There has been a great interest in...
Published by: Winthrop University