Evaluating the functionality of rice bran wax oleogel in the formulation of a low saturated fatty acid shortcrust pastry
The initial objective of this study was to understand the properties and functionalities of rice bran wax (RBW) oleogels in rapeseed oil (RSO) at different RBW concentrations and controlled cooling rates. The second aim of the study was to investigate the potential application of RBW oleogel to part...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2018
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| Online Access: | https://eprints.nottingham.ac.uk/51312/ |