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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Shaik, Rizwana, Kuna, Aparna, Azam, Mohibbe, Tilathoo, Ram, Kanuri, Manorama, Samala, Geetha
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2017
Konular:
Original Article
Online Erişim: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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