Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations.

Roon S, Almasi H, Zeynali F

DOI: 10.1002/fsn3.72257
Published: 2026 Aug
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72257,
  title = {Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations.},
  author = {Roon S and Almasi H and Zeynali F},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72257},
  url = {https://doi.org/10.1002/fsn3.72257}
}

RIS

TY  - JOUR
TI  - Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations.
AU  - Roon S
AU  - Almasi H
AU  - Zeynali F
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72257
UR  - https://doi.org/10.1002/fsn3.72257
ER  -

APA

S, R., H, A., & F, Z. (2026). Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations.. Food science & nutrition. https://doi.org/10.1002/fsn3.72257

Source records

pubmed · retrieved 2026-09-26T15:39:05.993Z