Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

标题
Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 187, Issue -, Pages 525-529
出版商
Elsevier BV
发表日期
2015-04-26
DOI
10.1016/j.foodchem.2015.04.110

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