Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake-Reference-Cited by-同舟云学术

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Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Published:2018-03-24 Issue:6 Volume:42 Page:e13621
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Pehlivanoglu Halime¹^ORCID,Ozulku Gorkem²,Yildirim Rusen Metin²,Demirci Mehmet¹,Toker Omer Said²,Sagdic Osman²

Affiliation:

1. Faculty of Engineering and Natural Sciences, Department of Food Engineering; Istanbul Sabahattin Zaim University; Istanbul Turkey

2. Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; İstanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13621/fullpdf

Reference40 articles.

1. American Oil Chemists' Society 2009a

2. American Oil Chemists' Society 2009b

3. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter;Baixauli;Journal of Cereal Science,2008

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