Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread
J. Alvarez-Ramirez, E.J. Vernon‐Carter, Y. Carrera-Tarela, A. Garcia, C. Roldan-Cruz
Topics & Concepts
CanolaFood scienceStarchWaxChemistryOrganic chemistryFood Chemistry and Fat AnalysisFood composition and propertiesProteins in Food Systems