Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with...

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Detalles Bibliográficos
Autores principales: Pradhan, Aditi, Anis, Arfat, Alam, Mohammad Asif, Al-Zahrani, Saeed M., Jarzebski, Maciej, Pal, Kunal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572930/
https://www.ncbi.nlm.nih.gov/pubmed/37835303
http://dx.doi.org/10.3390/foods12193650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572930/
https://www.ncbi.nlm.nih.gov/pubmed/37835303
http://dx.doi.org/10.3390/foods12193650

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