Roufegarinejad, L. Et Al. 2024. Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes. FOOD CHEMISTRY , vol.437 , 137745.

Roufegarinejad, L., Dehghani , ., Bakhshi, S., Toker, Ö. S., Pirouzian, H. R., & Khiabani , A. H., (2024). Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes. FOOD CHEMISTRY , vol.437, 137745.

Roufegarinejad, Leila Et Al. "Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes," FOOD CHEMISTRY , vol.437, 137745, 2024

Roufegarinejad, Leila Et Al. "Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes." FOOD CHEMISTRY , vol.437, pp.137745, 2024

Roufegarinejad, L. Et Al. (2024) . "Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes." FOOD CHEMISTRY , vol.437, p.137745.

@article{article, author={Leila Roufegarinejad Et Al. }, title={Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes}, journal={FOOD CHEMISTRY}, year=2024, pages={137745} }