The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties ; volume:4 ; number:1 ; day:23 ; month:11 ; year:2024 ; pages:1-12 ; date:12.2024
Discover food ; 4, Heft 1 (23.11.2024), 1-12, 12.2024
- Creator
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Martínez-Velasco, Alejandro
Trujillo-Ramírez, Daniel
Bustos-Vázquez, Guadalupe
Cervantes-Arista, Clara
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s44187-024-00245-x
- URN
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urn:nbn:de:101:1-2502092110259.880891784762
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:26 AM CEST
Data provider
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Associated
- Martínez-Velasco, Alejandro
- Trujillo-Ramírez, Daniel
- Bustos-Vázquez, Guadalupe
- Cervantes-Arista, Clara
- SpringerLink (Online service)
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