Reducing saturated fat with oleogel/shortening blends in a baked product

Author:

Mert BehicORCID,Demirkesen Ilkem

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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2. Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality;Abboud;Cereal Chemistry,1985

3. AOCS (1989). Official methods and recommended practices of the American oil chemists’ society, Method Cd 16b-93. Champaign, IL.

4. Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity;Blake;Journal of the American Oil Chemists’ Society,2014

5. Plant wax crystals display platelet-like morphology;Blake;Food Structure,2015

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