Effect of monoglyceride-oil-water gels on white bread properties

Food Research International

Volumn 49, Issue 2, 2012, Pages 778-782

  Manzocco, Lara ^a   Calligaris, Sonia ^a   Da Pieve, Sara ^a   Marzona, Stefania ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Bread; Firmness; Monoglyceride gel; MRI; Sunflower oil

Indexed keywords

BREAD; FAT CONTENTS; FAT REDUCTION; FIRMNESS; MONOGLYCERIDES; OIL-WATER; PALM OIL; PROTON DENSITY; PROTON MOBILITY; SATURATED LIPIDS; STANDARD PRODUCTS; SUNFLOWER OIL; SYSTEM MORPHOLOGY;

MAGNETIC RESONANCE IMAGING; MOISTURE; MORPHOLOGY; PROTONS; SATURATED FATTY ACIDS; VEGETABLE OILS;

FOOD PRODUCTS;

HELIANTHUS;

EID: 84868219264     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.011     Document Type: Article

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