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

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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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RecordInfo BibRecord:
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        Value: 10.3390/app152011266
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      – Code: eng
        Text: English
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      – TitleFull: Incorporation of Black Currant Pomace into Emulsions for Reducing Saturated Fat in Shortbread Cookies.
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            NameFull: Michalkevičius, Rytis
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            NameFull: Bašinskienė, Loreta
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            NameFull: Jagelavičiūtė, Jolita
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              Text: Oct2025
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              Y: 2025
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