Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.
Elena CurtiEnrico FedericiAgoura DiantomEleonora CariniEmanuele PizzigalliVeronica Wu SymonNicoletta PellegriniElena VittadiniPublished in: Journal of the science of food and agriculture (2018)
The results of this study indicated that structured emulsions represent a good solution to produce nutritionally improved shortbreads. Optimization of the structured emulsion formulation can provide further improvement of the nutritional, sensory and physicochemical properties of shortbread cookies. © 2018 Society of Chemical Industry.
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