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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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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | 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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