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Journal: ChemEngineering, 2024
Volume: 8
Number: 51
51
Article: Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel
Authors: by Diksha Chaturvedi, Somali Dhal, Deblu Sahu, Maciej Jarzębski, Arfat Anis, Doman Kim and Kunal Pal
Link: https://www.mdpi.com/2305-7084/8/3/51

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