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Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies |
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| Authors: | Enrico Federici Agoura Diantom Eleonora Carini Emanuele Pizzigalli Veronica Wu Symon Nicoletta Pellegrini Elena Vittadini |
| Affiliation: | 1. Department of Food and Drug, University of Parma, Parma, Italy;2. Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy;3. Hi‐Food SpA, Parma, Italy;4. Diaego, Sensory and Consumer Analysis, Norwalk, CT, USA |
| Abstract: | |
| Keywords: | fat replacer shortbread cookies sensory analysis texture |