Plant-based bigels as a novel alternative to commercial solid fats in short dough products: Textural and structural properties of short dough and shortbread
Julia Nutter, Xiaolei Shi, Buddhi Lamsal, Nuria C. Acevedo
Topics & Concepts
Food scienceChemistryFood Chemistry and Fat AnalysisPolysaccharides Composition and ApplicationsProteins in Food Systems