%0 Journal Article
%T Hybrid Gel as a Substitute for Hard Fats in Confectionery
%A Kutsenkova, V.S.
%A Nepovinnykh, N.V.
%A Yeganehzad, S.A.
%K Oleogel, saturated fatty acids, unsaturated fatty acids, trans fats, structurant, hydrocolloids, confectionery
%J Food Processing: Techniques and Technology
%D 2023
%N 53
%P 8
%I Kemerovo State University