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