Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate.

Curr Res Food Sci · 2024 · PMC11163166 · PMID 38860263

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an increasing trendno p-value reported

The ΔH m values of TEC-based cakes exhibited an increasing trend with a higher content of GMS, which increased from 128.10 °C to 769.40 °C compared to that observed in TEC cakes.

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