Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties

Food Research International

Volumn 51, Issue 2, 2013, Pages 596-602

  Calligaris, Sonia ^a   Manzocco, Lara ^a   Valoppi, Fabio ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Bakery product; Hydrogel; Monoglyceride; Organogel; Saturated fat reduction

Indexed keywords

CRYSTAL NETWORKS; FAT CONTENTS; FAT REDUCTION; LIPID DISTRIBUTIONS; MAGNETIC RESONANCE IMAGING (MRI); MONOGLYCERIDES; OIL SAMPLES; OIL SPREADING; ORGANOGELS; PROTON DENSITY; QUALITY CHARACTERISTIC; TRIACYLGLYCEROLS;

BAKERY PRODUCTS; GLYCEROL; HYDROGELS; MAGNETIC RESONANCE IMAGING; PALM OIL; SATURATED FATTY ACIDS;

FOOD PRODUCTS;

EID: 84873926726     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.007     Document Type: Article

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