Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance
Daeun Jung, Imkyung Oh, JaeHwan Lee, Suyong Lee
Topics & Concepts
Food scienceLeavening agentChemistryRheologyFat substituteMaterials scienceFermentationComposite materialFood Chemistry and Fat AnalysisProteins in Food Systems