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Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality?
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality?
2021
Fatma Boukid
Eleonora Carini
Elena Curti
Agoura Diantom
Roberto Corte
Elena Vittadini
Keywords:
saturated fat
Emulsion
Texture (crystalline)
quality
Food science
Materials science
Correction
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