1. Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?. (27th August 2021) Authors: Boukid, Fatma; Carini, Eleonora; Curti, Elena; Diantom, Agoura; Corte, Roberto; Vittadini, Elena Journal: International journal of food science & technology Issue: Volume 56:Number 10(2021) Page Start: 5071 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗