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Carnauba wax oleogel as potential replacer of saturated fat in ice cream formulations
Carnauba wax oleogel as potential replacer of saturated fat in ice cream formulations
2021
Roberta Bessa Veloso Silva
Rafaela Airoldi
Juliana Neves Rodrigues Ract
Heather L. Colleran
Zacchary Cooper
Salam A. Ibrahim
Thaís da Silva
Silvana Martini
Keywords:
Carnauba wax
saturated fat
Food science
Chemistry
ice cream
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