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

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Mehmet Mustafa Ekin, Nazan Kutlu, Raciye Meral, Zafer Ceylan, İsa Cavidoglu
Source: Food Bioscience - Category: Food Science Source Type: research