Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer
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DOI: 10.3390/foods11020242
Abstract: The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice… read more here.
Keywords: rice flour; fat replacer; oleogels prepared;