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Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.
Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena.
Affiliation
  • Curti E; Department of Food and Drug, University of Parma, Parma, Italy.
  • Federici E; Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy.
  • Diantom A; Department of Food and Drug, University of Parma, Parma, Italy.
  • Carini E; Department of Food and Drug, University of Parma, Parma, Italy.
  • Pizzigalli E; Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy.
  • Wu Symon V; Department of Food and Drug, University of Parma, Parma, Italy.
  • Pellegrini N; Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy.
  • Vittadini E; Hi-Food SpA, Parma, Italy.
J Sci Food Agric ; 98(10): 3836-3842, 2018 Aug.
Article in En | MEDLINE | ID: mdl-29363756
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Butter / Fat Substitutes Limits: Humans Language: En Journal: J Sci Food Agric Year: 2018 Document type: Article Affiliation country: Italy Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Butter / Fat Substitutes Limits: Humans Language: En Journal: J Sci Food Agric Year: 2018 Document type: Article Affiliation country: Italy Country of publication: United kingdom