Evaluating the functionality of rice bran wax oleogel in the formulation of a low saturated fatty acid shortcrust pastry

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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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Bibliographic Details
Main Author:	Trouchon, Adrien Louis Pascal
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Subjects:	Oleogel rice bran wax shortcrust pastry shortening saturated fatty acid Palm oil coconut oil rapeseed oil
Online Access:	https://eprints.nottingham.ac.uk/51312/

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