Chaturvedi, D.; Dhal, S.; Sahu, D.; Jarzębski, M.; Anis, A.; Kim, D.; Pal, K.
Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel. ChemEngineering 2024, 8, 51.
https://doi.org/10.3390/chemengineering8030051
AMA Style
Chaturvedi D, Dhal S, Sahu D, Jarzębski M, Anis A, Kim D, Pal K.
Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel. ChemEngineering. 2024; 8(3):51.
https://doi.org/10.3390/chemengineering8030051
Chicago/Turabian Style
Chaturvedi, Diksha, Somali Dhal, Deblu Sahu, Maciej Jarzębski, Arfat Anis, Doman Kim, and Kunal Pal.
2024. "Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel" ChemEngineering 8, no. 3: 51.
https://doi.org/10.3390/chemengineering8030051
APA Style
Chaturvedi, D., Dhal, S., Sahu, D., Jarzębski, M., Anis, A., Kim, D., & Pal, K.
(2024). Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel. ChemEngineering, 8(3), 51.
https://doi.org/10.3390/chemengineering8030051