Developing hydrocolloid-infused honey fillings for millet cookies: a comparative study against commercially available fat-based alternatives
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02845-8.pdf
Reference45 articles.
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2. M. Alam et al., Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings. Food Hydrocoll (2023). https://doi.org/10.1016/j.foodhyd.2023.109275
3. N. Yang et al., Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries. Food Chem. 287, 167–175 (2019). https://doi.org/10.1016/j.foodchem.2019.02.053
4. S. Bascuas et al., Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. LWT-Food Sci. Technol. 135, 110228 (2021). https://doi.org/10.1016/j.lwt.2020.110228
5. J. Dias et al., Effect of hydrocolloids on low-fat chocolate fillings. J. Food Sci. Technol. 52(11), 7209–7217 (2015). https://doi.org/10.1007/s13197-015-1841-0
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