Impact of eutecto-oleogel on functional, textural and rheological attributes of wheat flour cookies as a fat replacer

Sustainable Food Technology 2026 Open access

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Authors: Deepali Deepali, Poonam Mishra, Amit Baran Das
DOI: 10.1039/d5fb00880h
Cited by: 1
References: 26

Abstract

The study aimed to understand the effect of eutecto-oleogel on wheat dough and cookie quality.

Fields of Study & Subjects

Food Chemistry and Fat Analysis Edible Oils Quality and Analysis Fatty Acid Research and Health

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
2090–2098
Publication date
1 January 2026
Language
EN