Functionality of OSA starch stabilized emulsions as fat replacers in cookies

Published 2015 View Full Article

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Title
Functionality of OSA starch stabilized emulsions as fat replacers in cookies
Authors
Keywords
Cookie, Emulsion, Oil structuring, OSA starch, Rheology, Texture
Journal
JOURNAL OF FOOD ENGINEERING
Volume 167, Issue -, Pages 133-138
Publisher
Elsevier BV
Online
2015-02-10
DOI
10.1016/j.jfoodeng.2015.02.002

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