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Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions
Food Science and Technologynpj Science of Food

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

J. Kampa, S. P. Bull, et al.

Discover how a complex nanoemulsion stabilized with HPMC and lecithin can effectively replace saturated fats in short dough biscuits while maintaining their desirable texture and sensory qualities. This innovative research by Jansuda Kampa and colleagues at the University of Reading could transform your biscuit experience!... show more
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