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Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies.

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Bibliographic Details
Title:	Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies.
Authors:	Sharifi, Mahdieh¹ (AUTHOR), Moshfegh, Niloofar¹ (AUTHOR), Abbasi, Azam¹ (AUTHOR) niloomoshfegh@gmail.com
Source:	Food Science & Nutrition. Nov2025, Vol. 13 Issue 11, p1-16. 16p.
Database:	Academic Search Ultimate
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Description
ISSN:	20487177
DOI:	10.1002/fsn3.71210