Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils

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Leaper, Robin M. (2018) Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils. MRes thesis, University of Nottingham.

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Item Type: Thesis (University of Nottingham only) (MRes)
Supervisors: di Bari, Vincenzo
Foster, Tim
Keywords: Oleogel, Chips, Fat, Oil, Potato, Rice Bran Wax, Crystallisation
Subjects: T Technology > TP Chemical technology > TP 368 Food processing and manufacture
T Technology > TX Home economics
Faculties/Schools: UK Campuses > Faculty of Science > School of Biosciences
Item ID: 55360
Depositing User: Leaper, Robin
Date Deposited: 05 Apr 2019 09:51
Last Modified: 06 Oct 2021 13:46
URI: https://eprints.nottingham.ac.uk/id/eprint/55360

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