Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

LWT

Volumn 68, Issue , 2016, Pages 477-484

  Mert, Behic ^a   Demirkesen, Ilkem ^b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b Republic of Turkey Ministry of Food   (Turkey)

Author keywords

Cookie; Organogel; Rheology; Saturated fat; Wax

Indexed keywords

RHEOLOGY; SUNFLOWER OIL; TEXTURES; WAXES;

CANDELILLA WAXES; COOKIE; ORGANOGELS; QUALITY CHARACTERISTIC; RHEOLOGICAL CHARACTERIZATION; SOLID FAT CONTENT; TEXTURAL PROPERTIES; TEXTURE MEASUREMENT;

CHARGE DENSITY WAVES;

EID: 84962578272     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.063     Document Type: Article

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