Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: a strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes

Published 2020 View Full Article

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Title
Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: a strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes
Authors
Keywords
Enzymatic catalysis, Clean-label, Molecular characterization, Cereal products, Staling
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110405
Publisher
Elsevier BV
Online
2020-10-21
DOI
10.1016/j.lwt.2020.110405

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