# Canola oil/candelilla wax oleogel improves texture, retards staling and reduces <i>in vitro</i> starch digestibility of maize tortillas

> Research article (Journal of the Science of Food and Agriculture, 2019) · cited 27× · AI/ML

**Wikidata**: [openalex:W2983633609](https://www.wikidata.org/wiki/openalex:W2983633609)  
**Source**: https://4ort.xyz/entity/canola-oil-candelilla-wax-oleogel-improves-texture-retards-staling-and-reduces-i-in-vitro-i-starch-digestibility-of-maiz