Incorporation of Black Currant Pomace into Emulsions for Reducing Saturated Fat in Shortbread Cookies
Cookies are widely consumed bakery products valued for their pleasant taste and texture; however, their high fat content contributes significantly to their caloric density and cardiovascular diseases. Therefore, the development of alternatives for replacement of saturated and trans fatty acids in ba...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2025-10-01
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| Colección: | Applied Sciences |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2076-3417/15/20/11266 |
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