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Volumn 82, Issue 2, 2017, Pages 445-452

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

Author keywords

baked goods; oleogel; rheology; solid fat; tomography

Indexed keywords

CANOLA OIL; CARNAUBA WAX; FATTY ACID; OLEOGELS; ORGANIC COMPOUND; VEGETABLE OIL; WAX;

EID: 85011266634     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13583     Document Type: Article
Times cited : (111)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.