Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

Published 2016 View Full Article

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Title
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
Authors
Keywords
Wax, Organogel, Cookie, Saturated fat, Rheology
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 68, Issue -, Pages 477-484
Publisher
Elsevier BV
Online
2016-01-05
DOI
10.1016/j.lwt.2015.12.063

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