Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes - Archive ouverte HAL
Article Dans Une Revue LWT - Food Science and Technology Année : 2020

Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes

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https://hal.science/hal-03006990

Soumis le : lundi 16 novembre 2020-10:56:41

Dernière modification le : vendredi 18 octobre 2024-10:30:35

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hal-03006990 , version 1 (16-11-2020)

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Aurélie Monié, Annabelle David, Karine Clemens, Myriam Malet-Martino, Stéphane Balayssac, et al.. Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes. LWT - Food Science and Technology, 2020, pp.110405. ⟨10.1016/j.lwt.2020.110405⟩. ⟨hal-03006990⟩

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