Preparation and Characterization of Stabilized Rice Bran Oil -Oleogel as Functional Fat in Bakery Products

Authors

A. I. Ismail
Sahar R. Abd El-Hady
y.y. Shehab
M. A. Salem
Magdy Badr (ORCID: https://orcid.org/0000-0001-7465-9308)

Publication Details

Published: 2025-05-20
DOI: https://doi.org/10.9734/ajfrn/2025/v4i2274
Primary Topic: Food Chemistry and Fat Analysis
Type: article
Field-Weighted Citation Impact: 0.00

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article

Preparation and Characterization of Stabilized Rice Bran Oil -Oleogel as Functional Fat in Bakery Products

A. I. Ismail, Sahar R. Abd El-Hady, y.y. Shehab, M. A. Salem et al.

May 20, 2025

Food Chemistry and Fat Analysis

article

Preparation and Characterization of Stabilized Rice Bran Oil -Oleogel as Functional Fat in Bakery Products

A. I. Ismail, Sahar R. Abd El-Hady, y.y. Shehab, M. A. Salem, Magdy Badr

May 20, 2025article en

Abstract

No abstract available for this paper.

Vol. 4(2)

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Food Chemistry and Fat Analysis

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Preparation and Characterization of Stabilized Rice Bran Oil -Oleogel as Functional Fat in Bakery Products — A. I. Ismail, Sahar R. Abd El-Hady, et al. · (2025) | TGRS Research Map | TGRS