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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
Open Access
Possibilities to develop low-fat products: a review
Roxana Tufeanu
Roxana Tufeanu
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, University Lucian Blaga of Sibiu
Romania
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Tufeanu, Roxana
and
Ovidiu Tiţa
Ovidiu Tiţa
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, University Lucian Blaga of Sibiu
Romania
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Tiţa, Ovidiu
Jun 18, 2016
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
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Published Online:
Jun 18, 2016
Page range:
3 - 19
DOI:
https://doi.org/10.1515/aucft-2016-0001
Keywords
fat
,
health
,
fat substitutes
,
fat mimetics
© 2016 Lucian Blaga University, published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
