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用大麻油基油凝制备的饼干的纹理,颜色和感官分析

Ana Leahu1, Cristina Ghinea1, Sorina Ropciuc1

  • 1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.

Gels (Basel, Switzerland)
|January 24, 2025
PubMed
概括

麻油油凝可以替代饼干中的黄油,减少和脂肪并改善健康. 这些油脂凝增强了饼干面团的稳定性和硬度,蜂变种是消费者最喜欢的.

关键词:
面团的面团是什么?面团的面团是什么?脂肪替代的脂肪替代方法大麻种子油 油 油油脂凝是一种油脂凝.类风病学 类风病学 类风病学质地分析,质地分析.

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