Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion

  1. Gutiérrez-Luna, K.
  2. Astiasaran, I.
  3. Ansorena, D.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2023

Alea: 167

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2023.112714 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus