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Recent developments of oleogel utilizations in bakery products.
Demirkesen I, Mert B. Demirkesen I, et al. Crit Rev Food Sci Nutr. 2020;60(14):2460-2479. doi: 10.1080/10408398.2019.1649243. Epub 2019 Aug 6. Crit Rev Food Sci Nutr. 2020. PMID: 31385718
Reducing saturated fat with oleogel/shortening blends in a baked product.
Mert B, Demirkesen I. Mert B, et al. Among authors: demirkesen i. Food Chem. 2016 May 15;199:809-16. doi: 10.1016/j.foodchem.2015.12.087. Epub 2015 Dec 23. Food Chem. 2016. PMID: 26776038