Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
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DOI: 10.1016/j.lwt.2020.109888
Abstract: Abstract Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the… read more here.
Keywords: shortbread cookies; emulsion filled; filled gel; inulin based ... See more keywords