Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation
In this work sunflower oil (SFO) oleogels were obtained using rice bran wax (RBW) at 4.5 and 5.5% wt/wt. Bamboo fibre 40 µm (BF40) at 0.5% was investigated as structuring agent. The effect of fibre addition and cooling temperature (0, 4 and 25°C) on gel properties was evaluated compared to control s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2021-07-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/11693 |