Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers
- DOI
- 10.1016/j.foodchem.2026.150895
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150895,
title = {Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers},
author = {Fundagül Erem and Mukarrem Kırşanu and Emine Yılmaz Can},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150895},
url = {https://doi.org/10.1016/j.foodchem.2026.150895}
}RIS
TY - JOUR TI - Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers AU - Fundagül Erem AU - Mukarrem Kırşanu AU - Emine Yılmaz Can PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150895 UR - https://doi.org/10.1016/j.foodchem.2026.150895 ER -
APA
Erem, F., Kırşanu, M., & Can, E. Y. (2026). Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150895
Source records
- crossref · retrieved 2026-09-26T21:27:43.770Z