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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
Open Access
Possibilities to develop low-fat products: a review
Roxana Tufeanu
Roxana Tufeanu
and
Ovidiu Tiţa
Ovidiu Tiţa
| Jun 18, 2016
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
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Published Online:
Jun 18, 2016
Page range:
3 - 19
DOI:
https://doi.org/10.1515/aucft-2016-0001
Keywords
fat
,
health
,
fat substitutes
,
fat mimetics
© 2016 Lucian Blaga University, published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Roxana Tufeanu
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, University Lucian Blaga of Sibiu
Romania
Ovidiu Tiţa
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, University Lucian Blaga of Sibiu
Romania