Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil
Authors
Keywords
Emulsion filled gel, Fat replacers, Image analysis, Fracture analysis, Inulin
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 1, Pages 339-345
Publisher
Elsevier BV
Online
2015-04-05
DOI
10.1016/j.lwt.2015.03.063

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.