Effect of rice bran oil spread on the physical, sensory and fatty acid profile of cake

Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico–chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty acid estimation with referen...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Shaik, Rizwana, Kuna, Aparna, Azam, Mohibbe, Tilathoo, Ram, Kanuri, Manorama, Samala, Geetha
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2017
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Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5495741/
https://ncbi.nlm.nih.gov/pubmed/28720970
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2652-2
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