| 标题 |
 Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies 混合凝胶（菜籽油/小烛树蜡油凝胶和糊化玉米淀粉水凝胶）替代脂肪对糖饼干面团粘弹性、颜色、质地、结构和淀粉消化率的影响
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| 网址 | |
| DOI | |
| 其它 |
期刊：International Journal of Gastronomy and Food Science 作者：L.P. Barragán-Martínez; A. Román-Guerrero; E.J. Vernon-Carter; J. Alvarez-Ramirez 出版日期：2022-07-02 |
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