https://www.selleckchem.com/pr....oducts/px-478-2hcl.h
Additionally, the microphotograph of the YSP emulsion reflected its distribution. The results of this study will provide data and a theoretical basis for the understanding of YSP's physicochemical properties and its application in the food industry. © Association of Food Scientists Technologists (India) 2019.Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oi
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