The Potential Role of Hydrophilic and Hydrophobic Liquid Emulsifier-Tailored Sunflower Wax/Sunflower Oil Oleogels on the Properties of Whole Wheat Batter and Sponge Cakes

AuthID
 P-00Y-TFJ
5
Author(s)
Bharti, D
·
Banerjee, I
·
Kim, D
·
Pal, K
Document Type
Article in Press
Year published
2023
Published
in INTERNATIONAL JOURNAL OF FOOD ENGINEERING, ISSN: 2194-5764
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85167427273
Wos: WOS:001035396100001
Source Identifiers
ISSN: 2194-5764
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