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	1.	Fat substitutes--the prospects. [electronic resource] by Ragotzky, K Producer: 19980127 In: European journal of medical research vol. 1 Availability: No items available. Save to lists Add to cart (remove)
	2.	A comparison of the coefficient of digestibility and the rate of absorption of several natural and artificial fats as influenced by melting point. [electronic resource] by CROCKETT, M E DEUEL, H J Producer: 20100318 In: The Journal of nutrition vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Article series: Safety of esterified propoxylated glycerol (EPG), a nonabsorbable fat replacer. [electronic resource] by Bechtel, David H Producer: 20150831 In: Regulatory toxicology and pharmacology : RTP vol. 70 Suppl 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Fat substitutes in cheek deformities. [electronic resource] by RUBIN, L R TEPLITSKY, D Producer: 20071227 In: Plastic and reconstructive surgery (1946) vol. 4 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	The removal of artificial fat emulsions from the blood stream of dogs. [electronic resource] by EDGREN, B Producer: 19981101 In: Acta physiologica Scandinavica vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Fat replacers--requirements from a nutritional physiological point of view. [electronic resource] by Grossklaus, R Producer: 19980127 In: European journal of medical research vol. 1 Availability: No items available. Save to lists Add to cart (remove)
	7.	Advances in edible oleogel technologies - A decade in review. [electronic resource] by Singh, A Auzanneau, F-I Rogers, M A Producer: 20190429 In: Food research international (Ottawa, Ont.) vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Influence of double (w [electronic resource] by Oppermann, A K L Verkaaik, L C Stieger, M Scholten, E Producer: 20170508 In: Food & function vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	[Elimination of the sense of smelling in long lasting experiments with artificial fats]. [electronic resource] by ENDERS, A Producer: 20040215 In: Naunyn-Schmiedebergs Archiv fur experimentelle Pathologie und Pharmakologie vol. 214 Availability: No items available. Save to lists Add to cart (remove)
	10.	Are reduced-fat snacks a help--or hindrance? [electronic resource] Producer: 19980804 In: The Johns Hopkins medical letter health after 50 vol. 10 Availability: No items available. Save to lists Add to cart (remove)
	11.	Reducing saturated fat with oleogel/shortening blends in a baked product. [electronic resource] by Mert, Behic Demirkesen, Ilkem Producer: 20160905 In: Food chemistry vol. 199 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Small portions of olestra OK. [electronic resource] Producer: 19980319 In: Health news (Waltham, Mass.) vol. 4 Availability: No items available. Save to lists Add to cart (remove)
	13.	Olestra labeling change. [electronic resource] Producer: 20040316 In: FDA consumer vol. 37 Availability: No items available. Save to lists Add to cart (remove)
	14.	A gradient centrifugation method for the determination of particle size distribution of chylomicrons and of fat droplets in artificial fat emulsions. [electronic resource] by PINTER, G G ZILVERSMIT, D B Producer: 19981101 In: Biochimica et biophysica acta vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Implications of fat replacement for nutrition and food intake. [electronic resource] by Mela, D J Producer: 19980127 In: European journal of medical research vol. 1 Availability: No items available. Save to lists Add to cart (remove)
	16.	Acceptability of oatmeal chocolate chip cookies prepared using pureed white beans as a fat ingredient substitute. [electronic resource] by Rankin, L L Bingham, M Producer: 20000803 In: Journal of the American Dietetic Association vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Reduced fat is not equal to low calorie. [electronic resource] Producer: 20020905 In: Health news (Waltham, Mass.) vol. 8 Availability: No items available. Save to lists Add to cart (remove)
	18.	[Fat substitutes in human diet]. [electronic resource] by Yáñez, E Biolley, E Producer: 19991130 In: Archivos latinoamericanos de nutricion vol. 49 Availability: No items available. Save to lists Add to cart (remove)
	19.	On the influence of bread baked with paraffine-oil, mineral paraffine or synthetic wax, on the growth of rats and chickens. [electronic resource] by VAN EEKELEN, M ENGEL, C Producer: 20100318 In: Acta brevia Neerlandica de physiologia, pharmacologia, microbiologia e.a vol. 13 Availability: No items available. Save to lists Add to cart (remove)
	20.	Effect of some plant starches and carrageenan as fat substitutes in chicken patties. [electronic resource] by Das, S K Prabhakaran, P Tanwar, V K Biswas, S Producer: 20160720 In: Journal of animal science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 361 results.