Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid Fat

In response to the growing demand for improving the nutritional profile of widely consumed products, such as cookies, there has been an increasing interest in fat replacers that preserve sensory attributes and have a more positive health effect. Among the novel fat replacement strategies, the incorp...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Gels
المؤلفون الرئيسيون:	Ingrid Contardo, Sonia Millao, Eduardo Morales, Mónica Rubilar, Marcela Quilaqueo
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2025-07-01
الموضوعات:	canola oil carnauba wax Arabic gum oleogel hydrogel hybrid gel
الوصول للمادة أونلاين:	https://www.mdpi.com/2310-2861/11/8/571

مواد مشابهة

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