TY  JOUR
TI  Hybrid Gel as a Substitute for Hard Fats in Confectionery
KW  Oleogel
KW  saturated fatty acids
KW  unsaturated fatty acids
KW  trans fats
KW  structurant
KW  hydrocolloids
KW  confectionery
JO  Food Processing: Techniques and Technology
AU  Kutsenkova, V.S.
AU  Nepovinnykh, N.V.
AU  Yeganehzad, S.A.
PY  2023
IS  53
PB  Kemerovo State University