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Reducing saturated fat with oleogel/shortening blends in a baked product

Behic Mert1, Ilkem Demirkesen2

  • 1Food Engineering Department, Middle East Technical University, Ankara, Turkey.

Food Chemistry
|January 19, 2016
PubMed

Keywords:
CookieDoughOleogelRheologySaturated fatShorteningTextureWax

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