Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion-Reference-Cited by-同舟云学术

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Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion

Published:2023-05 Issue: Volume:167 Page:112714
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gutiérrez-Luna K.,Astiasaran I.,Ansorena D.^ORCID

Funder

University of Navarra

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. 2012: No trans fatty acids in Spanish bakery products;Ansorena;Food Chemistry,2013

2. La evaluación sensorial de los alimentos en la teoría y la práctica;Anzaldúa-Morales,1994

3. Total dietary fiber in foods. Enzymatic-gravimetric method;Aoac;Journal of the Association of Official Analytical Chemists.,1986

4. Total, Soluble, and Insoluble dietary fibe;Aoac;Journal of the Association of Official Analytical Chemists.,1994

5. Official Methods of Analysis of AOAC International;Aoac,2002

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