Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils
| Main Author: | |
|---|---|
| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/55360/ |
| _version_ | 1848799152921640960 |
|---|---|
| author | Leaper, Robin M. |
| author_facet | Leaper, Robin M. |
| author_sort | Leaper, Robin M. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| first_indexed | 2025-11-14T20:31:08Z |
| format | Thesis (University of Nottingham only) |
| id | nottingham-55360 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T20:31:08Z |
| publishDate | 2018 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-553602025-02-28T14:16:19Z https://eprints.nottingham.ac.uk/55360/ Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils Leaper, Robin M. 2018-12-11 Thesis (University of Nottingham only) NonPeerReviewed application/pdf en arr https://eprints.nottingham.ac.uk/55360/1/Rice%20Bran%20Wax-based%20Oleogel%20as%20a%20Novel%20Frying%20Medium%20for%20Chips%20and%20its%20Functional%20Properties%20Compared%20with%20Conventional%20Fats%20and%20Oils.pdf Leaper, Robin M. (2018) Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils. MRes thesis, University of Nottingham. Oleogel Chips Fat Oil Potato Rice Bran Wax Crystallisation |
| spellingShingle | Oleogel Chips Fat Oil Potato Rice Bran Wax Crystallisation Leaper, Robin M. Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils |
| title | Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils |
| title_full | Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils |
| title_fullStr | Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils |
| title_full_unstemmed | Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils |
| title_short | Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils |
| title_sort | rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils |
| topic | Oleogel Chips Fat Oil Potato Rice Bran Wax Crystallisation |
| url | https://eprints.nottingham.ac.uk/55360/ |