2021peer-reviewed35 citations
A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions
Mehmet Mustafa Ekin, Nazan Kutlu, Raciye Meral, Zafer Ceylan, İsa Cavidoğlu
Food Bioscience
Concepts
Food scienceChemistryFlavorCoconut oilFatty acidPolyunsaturated fatty acidSensory systemSensory analysis