Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
Maria Paciulli, Paola Littardi, Eleonora Carini, Vito Michele Paradiso, Maria Castellino, Emma Chiavaro
Topics & Concepts
Food scienceInulinIngredientEmulsionChemistryMaillard reactionWater contentFat substituteMoistureBiochemistryOrganic chemistryGeotechnical engineeringEngineeringFood Chemistry and Fat AnalysisSensory Analysis and Statistical MethodsMeat and Animal Product Quality