Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases.

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作者： Yuwei,Chen ^[1] ; Yongbo,She ^[2] ; Ruisan,Zhang ^[3] ; Jieying,Wang ^[1] ; Xiaohua,Zhang ^[3] ; Xingchun,Gou ^[3]

作者单位： Shaanxi Key Laboratory of Brain Disorders Department of Public Health Xi'an Medical University Xi'an China. ^[1] Metabolic and Cardiovascular Diseases Laboratory Li Ka Shing Centre for Health Research Innovation University of Alberta Edmonton Alberta Canada. ^[2] Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational Medicine Xi'an Medical University Xi'an China. ^[3]

关键词 cardiovascular disease dietary fat modified starch starch‐based fat replacers

DOI 10.1002/fsn3.1303

PMID 31993128

发布时间 2024-03-28

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Food science & nutrition

2020年8卷1期

16-22页

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Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases.

Food science & nutrition

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Food science & nutrition

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Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases.

Food science & nutrition

相似文献

Food science & nutrition

相关期刊

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