Hydrothermally Modified Defatted Coconut Fiber as a Functional Fat Replacer in Reduced-Fat Cookies: A Structure-Function Study.

Foods · 2026 · PMC12897307 · PMID 41683012

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highly significantno p-value reported

Texture and Rheology (Dough/Cookie Hardness) Dough and final cookie hardness exhibited highly significant differences across treatments, reinforcing the role of DCR’s functional properties ( Table 4 ).

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