# Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer

> Research article (Food Structure, 2023) · cited 10× · AI/ML

**Wikidata**: [openalex:W4361288107](https://www.wikidata.org/wiki/openalex:W4361288107)  
**Source**: https://4ort.xyz/entity/fermentation-of-almond-based-gel-incorporated-with-double-emulsion-w1-o-w2-a-study-on-gel-properties-and-effectiveness-o