Aluna da Esalq-USP cria sorvete mais saudável com cera de carnaúba e óleo vegetal, mistura foi chamada de oleogel e poderá substituir a gordura saturada em formulações de alimentos Uma gordura considerada mais saudável foi testada em um sorvete sabor baunilha por uma pesquisadora da Escola Superior de Agricultura Luiz de Queiroz (Esalq) da USP, […]
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