Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake
The main objective of this research is to investigate the effect of different concentration of rice bran wax-rice brain oil (RBX-RBO) oleogel as a solid fat replacer on the rheological, thermal and textural properties of butter cake. The cake batter contained 100% margarine was considered as the...
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| 格式: | Monograph |
| 語言: | English |
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Universiti Sains Malaysia
2021
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| 在線閱讀: | http://eprints.usm.my/51502/1/SITI%20RAFEEQAH%20BINTI%20SH%20ROSLEE.pdf http://eprints.usm.my/51502/ |
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