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...
Tallennettuna:
| Päätekijät: | , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2026-06-01
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| Sarja: | Future Foods |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S2666833526000791 |
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