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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Shaik, Rizwana, Kuna, Aparna, Azam, Mohibbe, Tilathoo, Ram, Kanuri, Manorama, Samala, Geetha
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2017
Pynciau:
Original Article
Mynediad Ar-lein: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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