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

Published 2016 View Full Article

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Title
Reducing saturated fat with oleogel/shortening blends in a baked product
Authors
Keywords
Saturated fat, Shortening, Oleogel, Cookie, Rheology, Wax, Texture, Dough
Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 809-816
Publisher
Elsevier BV
Online
2015-12-24
DOI
10.1016/j.foodchem.2015.12.087

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