Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses.

Foods · 2026 · PMC13114895 · PMID 42073339

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a decreasing trendno p-value reported

In contrast, stretchability as represented by Resistance to Extension showed a decreasing trend with increasing proportions of SRBO.

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an increasing trendno p-value reported

Springiness also exhibited an increasing trend with higher SRBO content ( Table 4 ).

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