Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies

Luis Pascual Barragán‐Martínez, Angélica Román‐Guerrero, E.J. Vernon‐Carter, J. Alvarez-Ramirez