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Rice bran oil an alternate bakery shortening
Studies were carried out to replace bakery shortening with refined rice bran oil in bread preparation. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of essential fatty acid linoleic acid (34.98%) as compared to that...
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| Huvudupphovsmän: | , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer-Verlag
2011
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550886/ https://ncbi.nlm.nih.gov/pubmed/23572833 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0259-6 |
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