A Novel Solution to Enhance the Oxidative and Physical Properties of Cookies Using Maltodextrin-Based Nano-Sized Oils as a Fat Substitute.

ACS Omega · 2025 · PMC12163840 · PMID 40521491

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a decreasing trendno p-value reported

The L* value, which was 68.74 in the control group, increased to 74.71 in the fat-reduced control sample (FC), and this value showed a decreasing trend in the samples containing the nanoemulsion.

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