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      Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

      Author(s): , , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Chemistry
      Publisher: Elsevier BV

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          Journal
          Title: Food Chemistry
          Abbreviated Title: Food Chemistry
          Publisher: Elsevier BV
          ISSN (Print): 03088146
          Publication date Created: November 2015
          Publication date (Print): November 2015
          Volume: 187
          Pages: 525-529
          Article
          DOI: 10.1016/j.foodchem.2015.04.110
          PubMed ID: 25977059
          SO-VID: a00eecf1-d2fc-4597-b369-150399cfc521
          Copyright © © 2015
          License:

          http://www.elsevier.com/tdm/userlicense/1.0/

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