Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread-Reference-Cited by-同舟云学术

Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread

Published:2020-08 Issue: Volume:130 Page:109701
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alvarez-Ramirez J.,Vernon-Carter E.J.,Carrera-Tarela Y.,Garcia A.,Roldan-Cruz C.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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