Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers
Nataša Milićević, Marijana Sakač, Miroslav Hadnađev, Dubravka Škrobot, Bojana Šarić, Tamara Dapčević Hadnađev, Pavle Jovanov, Lato Pezo
Topics & Concepts
Food scienceBranFat substituteChemistryRheologyMoistureRaw materialMaterials scienceOrganic chemistryComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry