Search Results - Tanti, Rachel

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    Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

    Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams by Tanti, Rachel, Barbut, Shai, Marangoni, Alejandro G.

    Published in Food hydrocolloids
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  2. 2
    Oil stabilization of natural peanut butter using food grade polymers

    Oil stabilization of natural peanut butter using food grade polymers by Tanti, Rachel, Barbut, Shai, Marangoni, Alejandro G.

    Published in Food hydrocolloids
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