Beyond traditional fats: rheological, textural, and sensory performance of oleogel and fiber-rich confectionary creams
The present study aimed to study the impact of wax-based oleogel and fiber-rich flour inclusion in confectionary filling cream on physical and sensory properties of such. The creams were further applied in sandwich cookies with an objective to improve their nutritional characteristics. Carnauba wax...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Elsevier
2026-06-01
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| Цуврал: | Future Foods |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.sciencedirect.com/science/article/pii/S2666833526000791 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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