A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions
| Autor: | Ekin, Mehmet Mustafa, Kutlu, Nazan, Meral, Raciye, Ceylan, Zafer, Cavidoglu, İsa |
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| Zdroj: | In Food Bioscience August 2021 42 |
| Databáze: | ScienceDirect |
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