Zero-Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties-Reference-Cited by-同舟云学术

Zero-Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Published:2018-02 Issue:2 Volume:95 Page:171-183
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Saghafi Zahra¹,Naeli Mohammad Hossein²,Tabibiazar Mahnaz¹,Zargaraan Azizollaah³

Affiliation:

1. Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences, Attar Nishabouri St. Ghol-Ghasht Ave; Tabriz 5166614711 Iran

2. Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; Darya St, Sari 578 Iran

3. Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences and Health Services, Hafezi St; Tehran 19395-4741 Iran

Funder

Tabriz University of Medical Sciences

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference65 articles.

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2. Chemical and enzymatic interesterification of tristearin/triolein-rich blends: Chemical composition, solid fat content and thermal properties;Ahmadi;European Journal of Lipid Science and Technology,2008

3. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus;Balaghi;Food Hydrocolloids,2011

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