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Incorporation of Black Currant Pomace into Emulsions for Reducing Saturated Fat in Shortbread Cookies.

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Bibliographic Details
Title:	Incorporation of Black Currant Pomace into Emulsions for Reducing Saturated Fat in Shortbread Cookies.
Authors:	Michalkevičius, Rytis¹, Bašinskienė, Loreta¹, Jagelavičiūtė, Jolita¹, Čižeikienė, Dalia¹, dalia.cizeikiene@ktu.lt
Source:	Applied Sciences (2076-3417); Oct2025, Vol. 15 Issue 20, p11266, 16p
Database:	Applied Science & Technology Source
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Description
ISSN:	20763417
DOI:	10.3390/app152011266