A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions
Mehmet Mustafa Ekin, Nazan Kutlu, Raciye Meral, Zafer Ceylan, İsa Cavidoğlu
Topics & Concepts
Food scienceChemistryFlavorCoconut oilFatty acidPolyunsaturated fatty acidSensory systemSensory analysisOrganic chemistryBiologyNeuroscienceFood Chemistry and Fat AnalysisMeat and Animal Product QualitySensory Analysis and Statistical Methods