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作者:Rizwana Shaik , Aparna Kuna ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2017, Vol.54 (7), pp.2126-2134Springer
摘要:Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico–chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty aci...

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