Statistics for A Novel Nanotechnological Strategy for Obtaining Fat-Reduced Cookies in Bakery Industry: Revealing of Sensory, Physical Properties, and Fatty Acid Profile of Cookies Prepared With Oil-Based Nanoemulsions
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| A Novel Nanotechnological Strategy for Obtaining Fat-Reduced Cookies in Bakery Industry: Revealing of Sensory, Physical Properties, and Fatty Acid Profile of Cookies Prepared With Oil-Based Nanoemulsions | 0 |
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| September 2025 | 0 |
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