Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products-Reference-Cited by-同舟云学术

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Published:2019-02-18 Issue:5 Volume:96 Page:545-554
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Demirkesen Ilkem¹,Mert Behic²

Affiliation:

1. Food Enterprises and Codex DepartmentMinistry of Food, Agriculture and Livestock 06060 Ankara Turkey

2. Food Engineering DepartmentMiddle East Technical University 06800 Ankara Turkey

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12195

Reference47 articles.

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2. Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

3. The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks

4. Bogdanov S.(2011) Functional and biological properties of the bee products: a review.http://www.bee-hexagon.net/files/file/fileE/Health/BeeProductsFunctional.pdf. Bee Product Science. Accessed 01 January 2019

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