1. Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. (12th March 2018) Authors: Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 10(2018) Page Start: 3836 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗